Controlling acrylamide formation during baking
dc.contributor.author
Amrein, T.M.
dc.contributor.author
Escher, F.
dc.contributor.author
Amadò, R.
dc.contributor.editor
Skog, Kerstin
dc.contributor.editor
Alexander, Jan
dc.date.accessioned
2017-06-09T19:20:59Z
dc.date.available
2017-06-09T19:20:59Z
dc.date.issued
2006
dc.identifier.isbn
1-84569-011-7
dc.identifier.isbn
0-8493-9096-6
dc.identifier.isbn
1-84569-201-2
dc.identifier.isbn
978-1-84569-011-3
dc.identifier.isbn
978-0-8493-9096-8
dc.identifier.isbn
978-1-84569-201-8
dc.identifier.uri
http://hdl.handle.net/20.500.11850/46312
dc.language.iso
en
dc.publisher
Woodhead Publishing
dc.title
Controlling acrylamide formation during baking
dc.type
Book Chapter
ethz.book.title
Acrylamide and other hazardous compounds in heat-treated foods
ethz.journal.title
Woodhead Publishing Series in Food Science, Technology and Nutrition
ethz.journal.issue
132
ethz.pages.start
459
ethz.pages.end
477
ethz.identifier.nebis
005127447
ethz.publication.place
Cambridge
ethz.publication.status
published
ethz.leitzahl
03324 - Escher, Felix
ethz.leitzahl
03240 - Amadò, Renato
ethz.leitzahl.certified
03324 - Escher, Felix
ethz.leitzahl.certified
03240 - Amadò, Renato
ethz.date.deposited
2017-06-09T19:23:14Z
ethz.source
ECIT
ethz.identifier.importid
imp59364efa265b878963
ethz.ecitpid
pub:76074
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-13T06:29:52Z
ethz.rosetta.lastUpdated
2024-02-01T18:26:19Z
ethz.rosetta.versionExported
true
ethz.COinS
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Book Chapter [9417]