Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings
Resumen del trabajo presentado a la XXI EuroFoodChem Conference, celebrada on-line del 22 al 24 de noviembre de 2021.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | comunicación de congreso biblioteca |
| Language: | English |
| Published: |
2021
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| Online Access: | http://hdl.handle.net/10261/268755 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 |
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