Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10535
Title: Effect of processing and storage conditions on the generation of acrylamide in precooked breaded chicken products
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: maillard reaction,vinylogous compounds,meat,temperature,carcinogen,foods
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/10535
ISSN: 0362-028X
Link: <Go to ISI>://000244085000028
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ

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