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1. 

   Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

   Av J Alexander, K Skog

   E-bok, 2006

   2852 kr

   Lägg i varukorg

   Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the …