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Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

Skog, Kerstin LU and Jägerstad, M (2006) In Acrylamide and other hazardous compounds in heat-treated foods p.407-424
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
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
id
3bf3e05d-bd45-4f7b-bfdf-edf3e49125fc (old id 618884)
alternative location
http://www.foodnetbase.com/books/5361/WP9096_CH17.pdf
date added to LUP
2007-12-19 11:52:30
date last changed
2017-01-01 08:04:53
@inbook{3bf3e05d-bd45-4f7b-bfdf-edf3e49125fc,
  author       = {Skog, Kerstin and Jägerstad, M},
  editor       = {Skog, Kerstin and Alexander, Jan},
  isbn         = {978-1-84569-011-3},
  language     = {eng},
  pages        = {407--424},
  publisher    = {Woodhead Publishing Limited},
  series       = {Acrylamide and other hazardous compounds in heat-treated foods},
  title        = {Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines},
  url          = {http://dx.doi.org/10.1533/9781845692018.3.407},
  year         = {2006},
}