Effect of Processing and Storage Conditions on the Generation of Acrylamide in Precooked Breaded Chicken Products

Author: Paleologos E. K.   Kontominas M. G.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.70, Iss.2, 2007-02, pp. : 466-470

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