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Relationship between acrylamide formation and flavour generation in heated foods

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  1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435657
Tags
615.954
Additional Fields
Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:435657
Date January 2006
CreatorsLow, Mei Yin
PublisherUniversity of Reading
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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