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http://worldcat.org/entity/work/id/896227687

Chemistry and Safety of Acrylamide in Food

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. This work presents data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

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  • "Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. This work presents data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide."@en
  • "Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound."

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  • "Electronic books"@en
  • "Electronic books"
  • "Aufsatzsammlung"

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  • "Chemistry and safety of acrylamide in food : [proceedings of ACS Symposium on Chemistry and Safety of Acrylamide in Food held at the American Chemical Society meeting in Anaheim, California, March 28 - April 1, 2004]"
  • "Chemistry and safety of acrylamide in food : [proceedings of ACS Symposium on Chemistry and Safety of Acrylamide in Food held at the American Chemical Society meeting in Anaheim, California, March 29 - April 1, 2004]"
  • "Chemistry and Safety of Acrylamide in Food"@en
  • "Chemistry and Safety of Acrylamide in Food"
  • "Chemistry and safety of acrylamide in food"@en
  • "Chemistry and safety of acrylamide in food"

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