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dc.contributor.authorANKLAM ELKEen_GB
dc.contributor.authorWENZL THOMASen_GB
dc.date.accessioned2010-02-25T18:18:51Z-
dc.date.available2006-01-31en_GB
dc.date.available2010-02-25T18:18:51Z-
dc.date.issued2005en_GB
dc.date.submitted2006-01-31en_GB
dc.identifier.citationJOURNAL OF AOAC INTERNATIONAL vol. 8 no. 1 p. 226en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC32552-
dc.description.abstractThe report in April 2002 of high levels of the chemical compound acrylamide in starch-rich, processed food has caused widespread public attention due to its classification as probably carcinogenic to humans. Since this issue concerning the formation of acrylamide during food processing was totally new, a significant amount of knowledge had to be acquired. The central question was, and is, to what extent the acrylamide contents in food affect human health.en_GB
dc.description.sponsorshipJRC.D.8-Food safety and qualityen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherAOAC INTERNATIONALen_GB
dc.relation.ispartofseriesJRC32552en_GB
dc.titleAcrylamide in Food: a Survey of Two Years of Research Activitiesen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Health, Consumers and Reference Materials

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