Pedreschi, F. & Mariotti, M. (2017). Mitigation of Acrylamide Formation in Highly Consumed Foods. En “Global Food Security and Wellness”. Springer. (2017)

Mitigation of Acrylamide Formation in Highly Consumed Foods

Revista : Global Food Security and Wellness
Volumen : ISBN 978-1-4939
Páginas : 517
Tipo de publicación : Otros Ir a publicación

Abstract

Pedreschi, F. & Mariotti, M. (2017). Mitigation of Acrylamide Formation in Highly Consumed Foods. En “Global Food Security and Wellness”. Springer.