Quality related minimization of acrylamide formation--an integrated approach

authored by: Knut Franke, Marco Sell, Ernst H Reimerdes
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Advances in Experimental Medicine and Biology
Volume: 561
Pages: 357-369
No. of pages: 13
ISSN: 0065-2598
Publication date: 2005
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1007/0-387-24980-X_27 (Access: Unknown)