Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives. [electronic resource]

By: Contributor(s): Producer: 20070910Description: 343-50 p. digitalISSN:
  • 0265-203X
Subject(s): Online resources: In: Food additives and contaminants vol. 24
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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