Paleologos, E K <br/><br/>
Effect of processing and storage conditions on the generation of acrylamide in precooked breaded chicken products.  [electronic resource] 

 -  Journal of food protection  Feb 2007 
 - 466-70 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-70.2.466  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--analysis<br/>Animals<br/>Chickens<br/>Chromatography, High Pressure Liquid--methods<br/>Consumer Product Safety<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Humans<br/>Nitrogen--metabolism<br/>Oxygen--metabolism<br/>Poultry Products--analysis<br/>Temperature<br/>Time Factors<br/>Vacuum