kw.\*:("Heated foods")
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Factors affecting the analysis of furan in heated foodsCREWS, C; HASNIP, S; ROBERTS, D. P. T et al.Food additives and contaminants. 2007, Vol 24, pp 108-113, issn 0265-203X, 6 p., SUP1Article
Verification of the findings of acrylamide in heated foodsAHN, J. S; CASTLE, L; CLARKE, D. B et al.Food additives and contaminants. 2002, Vol 19, Num 12, pp 1116-1124, issn 0265-203X, 9 p.Article
Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoesBIEDERMANN, Maurus; NOTI, Anja; BIEDERMANN-BREM, Sandra et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2002, Vol 93, Num 6, pp 668-687, issn 1424-1307, 20 p.Article