BIOCHEMICAL STUDIES ON ACRYLAMIDE IN EGYPTIAN FOODS
NIVIN SAAD AHMED ELSAID NAIL;
Abstract
The toxic acrylamide was determined in some traditionally commercial, and homemade Egyptian foods and mother milk. Some additives were used during preparation of home fried potatoes. Fried onions and eggplants contained very high amounts of acrylamide. Ol
Other data
| Title | BIOCHEMICAL STUDIES ON ACRYLAMIDE IN EGYPTIAN FOODS | Other Titles | دراسات كيميائية حيوية على الاكريلاميد فى الآغذية المصرية | Authors | NIVIN SAAD AHMED ELSAID NAIL | Keywords | BIOCHEMICAL STUDIES ON ACRYLAMIDE IN EGYPTIAN FOODS | Issue Date | 2010 | Description | The toxic acrylamide was determined in some traditionally commercial, and homemade Egyptian foods and mother milk. Some additives were used during preparation of home fried potatoes. Fried onions and eggplants contained very high amounts of acrylamide. Ol |
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