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dc.contributor.author
Lukac, Helen
dc.contributor.author
Amrein, Thomas M.
dc.contributor.author
Perren, Rainer
dc.contributor.author
Conde-Petit, Beatrice
dc.contributor.author
Amado, Renato
dc.contributor.author
Escher, Felix
dc.date.accessioned
2017-06-08T15:59:26Z
dc.date.available
2017-06-08T15:59:26Z
dc.date.issued
2007
dc.identifier.issn
0022-1147
dc.identifier.issn
1750-3841
dc.identifier.other
10.1111/j.1750-3841.2006.00206.x
dc.identifier.uri
http://hdl.handle.net/20.500.11850/2817
dc.language.iso
en
dc.publisher
Institute of Food Technologists
dc.subject
acrylamide
dc.subject
activation energy
dc.subject
almonds
dc.subject
color
dc.subject
moisture
dc.subject
roasting temperature
dc.title
Influence of roasting conditions on the acrylamide content and the color of roasted almonds
dc.type
Journal Article
ethz.journal.title
Journal of food science
ethz.journal.volume
72
ethz.journal.issue
1
ethz.pages.start
C33
ethz.pages.end
C38
ethz.notes
Online published by: Wiley-Blackwell. Submitted May 7 2006, Accepted September 22 2006.
ethz.identifier.nebis
000049340
ethz.publication.place
Chicago, IL
ethz.publication.status
published
ethz.leitzahl
03240 - Amadò, Renato
ethz.leitzahl.certified
03240 - Amadò, Renato
ethz.date.deposited
2017-06-08T15:59:38Z
ethz.source
ECIT
ethz.identifier.importid
imp59364b59f163c80457
ethz.ecitpid
pub:12761
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-15T01:54:30Z
ethz.rosetta.lastUpdated
2017-07-15T01:54:30Z
ethz.rosetta.versionExported
true
ethz.COinS
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