Pyrolytic Acrylamide Formation and Impact of Agronomic and Technological Factors on its Minimization in Bakery Products
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Beschreibung
Autor*in
Achim Claus
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Acrylamid Backwaren Getreide Lebensmittelchemie Lebensmitteltechnologie
Stimmen zu »Pyrolytic Acrylamide Formation and Impact of Agronomic and Technological Factors on its Minimization in Bakery Products«
Details
ISBN: 9783832263393
Verlag: Shaker
Erscheinung: 06.2007