Book chapter, 2006
Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines
Skog, Kerstin; Jägerstad, MargarethaPublished in
Book title: Acrylamide and other health hazardous compounds in heat-treated foodsPublisher: 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)
https://res.slu.se/id/publ/9895