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Low, M.Y. , Mottram, D.S. and Elmore, J.S. 
ORCID: https://orcid.org/0000-0002-2685-1773
(2006)
Relationship between acrylamide formation and the generation of flavour in heated foods.
In: Bredie, W.L.P. and Petersen, M.A. (eds.)
Flavour science: recent advances and trends.
Developments in food science , 43.
Elsevier, Oxford, pp. 363-366.
ISBN 9780444527424
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/13189 |
| Item Type | Book or Report Section |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences |
| Publisher | Elsevier |
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