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Assessment of the Dietary Intake of Acrylamide in Portugal. Development and Evolution of Strategies for Reduction of Acrylamide Formation in Thermally Processed Foods
Authors
Cristina Maria Dias Soares
Publication date
1 April 2015
Publisher
Abstract
Abstract is not available.
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RepositĂłrio Aberto da Universidade do Porto
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oai:repositorio-aberto.up.pt:1...
Last time updated on 21/12/2017
Open Repository of the University of Porto
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oai:repositorio-aberto.up.pt:1...
Last time updated on 18/04/2020
