Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast
2005
Breitling-Utzmann, C.M. | Hrenn, H. | Haase, Norbert Ulf | Unbehend, Günter
书目信息
Food additives & contaminants | Food Addit Contam
卷
22
期
2
页码
97
- 103
出版者 Taylor & Francis
ISSN 0265-203X | 1464-5122语言
英语
类型
Text; Journal Article
2025-02-03
2025-07-17
MODS