Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines
(2006) p.407-424
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/618884
- author
- Skog, Kerstin LU and Jägerstad, M
- organization
- publishing date
- 2006
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Acrylamide and other hazardous compounds in heat-treated foods
- editor
- Skog, Kerstin and Alexander, Jan
- pages
- 407 - 424
- publisher
- Woodhead Publishing Limited
- external identifiers
-
- wos:000274536000018
- scopus:50049131442
- ISBN
- 978-1-84569-011-3
- DOI
- 10.1533/9781845692018.3.407
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 3bf3e05d-bd45-4f7b-bfdf-edf3e49125fc (old id 618884)
- alternative location
- http://www.foodnetbase.com/books/5361/WP9096_CH17.pdf
- date added to LUP
- 2016-04-04 11:42:58
- date last changed
- 2023-09-06 11:36:13
@inbook{3bf3e05d-bd45-4f7b-bfdf-edf3e49125fc,
author = {{Skog, Kerstin and Jägerstad, M}},
booktitle = {{Acrylamide and other hazardous compounds in heat-treated foods}},
editor = {{Skog, Kerstin and Alexander, Jan}},
isbn = {{978-1-84569-011-3}},
language = {{eng}},
pages = {{407--424}},
publisher = {{Woodhead Publishing Limited}},
title = {{Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines}},
url = {{http://dx.doi.org/10.1533/9781845692018.3.407}},
doi = {{10.1533/9781845692018.3.407}},
year = {{2006}},
}