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|dc.identifier.citation||JOURNAL OF AOAC INTERNATIONAL vol. 8 no. 1 p. 226||en_GB|
|dc.description.abstract||The 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.sponsorship||JRC.D.8-Food safety and quality||en_GB|
|dc.title||Acrylamide in Food: a Survey of Two Years of Research Activities||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Health, Consumers and Reference Materials|
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