Open AccessThe levels of Acrylamide in food items and the effect of re-heating of fried and baked foods on Acrylamide levels
Author(s) -
I. M. Jawad,
Tawfiq Arafat,
M.M. Muwalla
Publication year - 2018
Publication title -
advances in environmental biology
Language(s) - English
Resource type - Journals
eISSN - 1998-1066
pISSN - 1995-0756
DOI - 10.22587/aeb.2018.12.11.4
Subject(s) - acrylamide , food science , chemistry , food preparation , food processing , organic chemistry , polymer , copolymer