Effect of processing and storage conditions on the generation of acrylamide in precooked breaded chicken products. [electronic resource]
Producer: 20070405Description: 466-70 p. digitalISSN:- 0362-028X
- Acrylamide -- analysis
- Animals
- Chickens
- Chromatography, High Pressure Liquid -- methods
- Consumer Product Safety
- Food Handling -- methods
- Food Microbiology
- Food Packaging -- methods
- Food Preservation -- methods
- Humans
- Nitrogen -- metabolism
- Oxygen -- metabolism
- Poultry Products -- analysis
- Temperature
- Time Factors
- Vacuum
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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