ASSESSMENT OF ACRYLAMIDE IN SOME FOOD PRODUCTS
Azza Mahmoud Mohamed Farag;
Abstract
In April 2002, the formation of acrylamide in starch-rich foods and a variety of baked and fried foods cooked at high temperature was reported by researchers from the Swedish National Food Administration (SNFA) and the University of Stockholm. Since the S
Other data
| Title | ASSESSMENT OF ACRYLAMIDE IN SOME FOOD PRODUCTS | Other Titles | تقييم مستوى الاكريلاميد في منتجات بعض الأغذية | Authors | Azza Mahmoud Mohamed Farag | Keywords | ASSESSMENT OF ACRYLAMIDE IN SOME FOOD PRODUCTS | Issue Date | 2014 | Description | In April 2002, the formation of acrylamide in starch-rich foods and a variety of baked and fried foods cooked at high temperature was reported by researchers from the Swedish National Food Administration (SNFA) and the University of Stockholm. Since the S |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 123353G3233.pdf | 98.06 kB | Adobe PDF | View/Open |
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