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- 2008
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Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
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- Contribution to journal › Article
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Mark
Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying
(
- Contribution to journal › Article
- 2007
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Mark
Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats
(
- Contribution to journal › Article
- 2006
-
Mark
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast
(
- Contribution to journal › Article
- 2004
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Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
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- Contribution to journal › Article
- 2003
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Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
- 2002
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Mark
Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex
(
- Contribution to journal › Article