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Book chapter, 2006

Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

Skog, Kerstin; Jägerstad, Margaretha

Published in

Book title: Acrylamide and other health hazardous compounds in heat-treated foods
Publisher: Woodhead Publishing Ltd

Authors' information

Jägerstad, Margaretha
Swedish University of Agricultural Sciences, Department of Food Science
Skog, Kerstin

UKÄ Subject classification

Food Science

URI (permanent link to this page)