ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS
This study was conducted to determine the acrylamide levels in selected heat-treated food items, commercially determine foods from the Egyptian market As with some home-prepared foods as part of the traditional ways of food preparation to study the impact of the temperature and time on formation o...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2010-02-01
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| Series: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acceso en liña: | https://jfds.journals.ekb.eg/article_82090_7d76438b71bb1fc6c1ee88a62ad2bf5e.pdf |
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