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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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2010-02-01
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| Серія: | Journal of Food and Dairy Sciences |
| Предмети: | |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_82090_7d76438b71bb1fc6c1ee88a62ad2bf5e.pdf |
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