Details
| Original language | German |
|---|---|
| Pages (from-to) | S1-S46 |
| Number of pages | 46 |
| Journal | British Journal of Nutrition |
| Volume | 99 |
| Issue number | S2 |
| Publication status | Published - 2008 |
Abstract
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: British Journal of Nutrition, Vol. 99, No. S2, 2008, p. S1-S46.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Risk-benefit considerations of mitigation measures on acrylamide content of foods - A case study on potatoes, cereals and coffee
AU - Seal, C.J.
AU - Mul, A. de
AU - Eisenbrand, Gerhard
AU - Haverkort, A.J.
AU - Franke, K.
AU - Lalljie, S.P.D.
AU - Mykkänen, H.
AU - Reimerdes, E.
AU - Scholz, G.
AU - Somoza, V.
AU - Tuijtelaars, S.
AU - Boekel, M. van
AU - Klaveren, J. van
AU - Wilcockson, S.J.
AU - Wilms, L.
PY - 2008
Y1 - 2008
KW - Acrylamid
KW - Backen
KW - Kartoffeln
KW - Frittieren
KW - Gesundheit
U2 - 10.1017/S0007114508965314
DO - 10.1017/S0007114508965314
M3 - Artikel
VL - 99
SP - S1-S46
JO - British Journal of Nutrition
JF - British Journal of Nutrition
SN - 0007-1145
IS - S2
ER -