[ 한국식품위생안전성학회지 ] Vol.20, No.4 | 2005
Analysis of Acrylamide in Processed Foods Obtained from Korean Markets
Analysis of Acrylamide in Processed Foods Obtained from Korean Markets
Keyword : acrylamide;Korean foods;processing;potato;vacuum frying;LC-MS/MS
Author's : Kim Cheong Tae(School of Agricultural Biotechnology and Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University, Research and Development Center, Nong
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