Influence of lipids and pro- and antioxidants on the yield of carcinogenic heterocyclic amines in cooked foods and model systems

Description

Thesis (doctoral)--Lund University, 1995. / Added t.p. with thesis statement inserted.

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1. http://catalog.hathitrust.org/api/volumes/oclc/38206526.html

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/605296935
Date	January 1995
Creators	Johansson, Maria.
Publisher	Lund, Sweden : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University,
Source Sets	OCLC
Language	English
Detected Language	English