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

Skog, Kerstin and Jägerstad, M (2006) p.407-424
Please use this url to cite or link to this publication:
author
and
organization
publishing date
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
2021-09-22 05:34:09
@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},
}