About this Agricultural and Biological Sciences article
Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction by Amrein, Thomas M.; Schönbächler, Barbara; Escher, Felix; Amadò, Renato is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Amrein, Thomas M.; Schönbächler, Barbara; Escher, Felix; Amadò, Renato
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 2004
- Field
- Agricultural and Biological Sciences (Life Sciences)