Your search returned 5 results.

Results
	1.	Some factors affecting the formation of furan in heated foods. [electronic resource] by Hasnip, S Crews, C Castle, L Producer: 20060808 In: Food additives and contaminants vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine. [electronic resource] by Hasnip, S Caputi, A Crews, C Brereton, P Producer: 20050621 In: Food additives and contaminants vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Factors affecting the analysis of furan in heated foods. [electronic resource] by Crews, C Hasnip, S Roberts, D P T Castle, L Producer: 20080114 In: Food additives and contaminants vol. 24 Suppl 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002. [electronic resource] by Crews, C Hasnip, S Chapman, S Hough, P Potter, N Todd, J Brereton, P Matthews, W Producer: 20040210 In: Food additives and contaminants vol. 20 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Development and single-laboratory validation of an HPLC method for the determination of cyclamate sweetener in foodstuffs. [electronic resource] by Scotter, M J Castle, L Roberts, D P T Macarthur, R Brereton, P A Hasnip, S K Katz, N Producer: 20100428 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)