Chapter 13. Minimization Strategies: Acrylamide

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Dr. Norbert U. Haase*

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch13

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Haase, N. U. (2007) Minimization Strategies: Acrylamide, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch13

Author Information

*Federal Research Centre for Nutrition and Food, Institute for Cereal, Potato and Starch Technology, Schuetzenberg 12, 32756 Detmold, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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