Potential for acrylamide formation in potatoes: data from the 2003 harvest
Amrein, T.M, Schonbachler, B, Rohner, F, Lukac, H, Schneider, H, Keiser, A, Escher, F, Amado, R
Published in European food research & technology (01.11.2004)
Published in European food research & technology (01.11.2004)
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Acrylamide in almond products
AMREIN, Thomas M, ANDRES, Luca, SCHÖNBÄCHLER, Barbara, CONDE-PETIT, Béatrice, ESCHER, Felix, AMADO, Renato
Published in European food research & technology (01.07.2005)
Published in European food research & technology (01.07.2005)
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Ways to reduce the acrylamide formation in cracker products
Vass, M., M Amrein, T., Schönbächler, B., Escher, F., Amadò, R.
Published in Czech Journal of Food Sciences (01.12.2004)
Published in Czech Journal of Food Sciences (01.12.2004)
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