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Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

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Author

  • Kerstin Skog
  • M Jägerstad

Editor

  • Kerstin Skog
  • Jan Alexander

Publishing year

2006

Language

English

Pages

407-424

Publication/Series

Acrylamide and other hazardous compounds in heat-treated foods

Document type

Book chapter

Publisher

Woodhead Publishing Limited

Topic

  • Nutrition and Dietetics

Status

Published

ISBN/ISSN/Other

  • ISBN: 978-1-84569-011-3