Chapter 8. An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Dr. Matthias Baum,
  2. Daniel Bertow,
  3. Evelyne Fauth,
  4. Silke Thielen and
  5. Gerhard Eisenbrand Chair of DFG-Senate Commission on Food Safety

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch8

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Baum, M., Bertow, D., Fauth, E., Thielen, S. and Eisenbrand, G. (2007) An Ex-vivo Approach to Assess Low Dose Effects of 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.ch8

Author Information

  1. Division of Food Chemistry and Environmental Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, 67663 Kaiserslautern, 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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