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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| Language: | English |
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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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dig-ictan-es-10261-2687552022-05-06T01:47:32Z Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings González-Mulero, Lucía Mesías, Marta Morales, F. J. Delgado Andrade, Cristina Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) European Commission Resumen del trabajo presentado a la XXI EuroFoodChem Conference, celebrada on-line del 22 al 24 de noviembre de 2021. This research was funded by the Spanish Ministry of Science and Innovation (Spain): project ACRINTAKE (RTI2018–094402-B-I00, MCIU/AEI/FEDER, UE). Peer reviewed 2022-05-05T11:16:10Z 2022-05-05T11:16:10Z 2021 comunicación de congreso http://purl.org/coar/resource_type/c_5794 XXI EuroFoodChem Conference (2021) http://hdl.handle.net/10261/268755 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094402-B-I00/ES/EXPOSICION Y BIOACCESIBILIDAD DE ACRILAMIDA EN EL AMBITO DE LA RESTAURACION COLECTIVA Y LA COCINA TRADICIONAL/ Publisher's version Sí open |
| institution |
ICTAN ES |
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| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
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En linea |
| databasecode |
dig-ictan-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del ICTAN España |
| language |
English |
| description |
Resumen del trabajo presentado a la XXI EuroFoodChem Conference, celebrada on-line del 22 al 24 de noviembre de 2021. |
| author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
| author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) González-Mulero, Lucía Mesías, Marta Morales, F. J. Delgado Andrade, Cristina |
| format |
comunicación de congreso |
| author |
González-Mulero, Lucía Mesías, Marta Morales, F. J. Delgado Andrade, Cristina |
| spellingShingle |
González-Mulero, Lucía Mesías, Marta Morales, F. J. Delgado Andrade, Cristina Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| author_sort |
González-Mulero, Lucía |
| title |
Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| title_short |
Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| title_full |
Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| title_fullStr |
Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| title_full_unstemmed |
Acrylamide content in common Spanish culinary preparations and exposure from household, catering and industrial settings |
| title_sort |
acrylamide content in common spanish culinary preparations and exposure from household, catering and industrial settings |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10261/268755 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 |
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