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Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry, Freising, Germany, 8-9 October 2012. (2013)

First Author: Halford N

Attributed to: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing. funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Type: Journal Article/Review

Parent Publication: Aspects of Applied Biology