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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