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dc.contributor.authorWENZL THOMASen_GB
dc.contributor.authorANKLAM ELKEen_GB
dc.date.accessioned2010-02-25T15:48:07Z-
dc.date.available2007-09-12en_GB
dc.date.available2010-02-25T15:48:07Z-
dc.date.created2007-09-06en_GB
dc.date.issued2007en_GB
dc.date.submitted2007-09-06en_GB
dc.identifier.citationFOOD ADDITIVES AND CONTAMINANTS vol. 24 no. 1 p. 5-12en_GB
dc.identifier.issn0265-203Xen_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC40064-
dc.description.abstractThe European Commission's Directorate General Joint Research Centre has been collecting data produced by European Union Member States on the acrylamide content of food since 2003. More than 9000 individual data points have been received from official food control laboratories directly or via their Competent Authorities, and from the food industry. Before being entered into the database, the data were assessed for their reliability. This paper presents an update of the database as well as results of the evaluation of data froselected food commodities in order to establish a trend concerning the content of acrylamide in food. Experience gained with the data collection an data assessment are described and recommendations for future data collection initiatives given.en_GB
dc.description.sponsorshipJRC.I-Institute for Health and Consumer Protection (Ispra)en_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherTAYLOR & FRANCIS LTDen_GB
dc.relation.ispartofseriesJRC40064en_GB
dc.titleEuropean Union Database of Acrylamide Levels in Food: Update and Critical Review of Data Collectionen_GB
dc.typeArticles in periodicals and booksen_GB
dc.identifier.doi10.1080/02652030701216479en_GB
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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