Cancer risk assessment of acrylamide in foods.

被引：0
|
作者：
Sanner, T
Dybing, E
机构：
[1] Norwegian Radium Hosp, Inst Canc Res, N-0310 Oslo, Norway
[2] Norwegian Inst Publ HLth, Div Environm Med, Oslo, Norway
来源：
TOXICOLOGICAL SCIENCES | 2003年 / 72卷
关键词：
D O I：
暂无
中图分类号：
R99 [毒物学（毒理学）];
学科分类号：
100405 ;
摘要：
699a
引用
收藏
页码：144 / 144
页数：1
相关论文
共 50 条
  • [41] Shelf life testing of foods.
    Labuza, T
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U26 - U26
  • [42] Hydrocolloids in fried foods. A review
    Varela, P.
    Fiszman, S. M.
    FOOD HYDROCOLLOIDS, 2011, 25 (08) : 1801 - 1812
  • [43] Lipid oxidation in muscle foods.
    Morrissey, PA
    Kerry, JP
    Galvin, K
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U29 - U29
  • [44] Physical aspects of color in foods.
    Joshi, P
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U26 - U26
  • [45] QUALITY CHANGES IN FROZEN FOODS.
    Singh, R.Paul
    Heldman, Dennis R.
    ASAE Publication, 1986, : 186 - 201
  • [46] Questions about pesticides on foods.
    Geller R.J.
    Journal of Medical Toxicology, 2006, 2 (3) : 121 - 125
  • [47] Microbial lipid production for foods.
    Sozer, Nesli
    Koivuranta, Kari
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2022, 99 : 179 - 180
  • [48] Volatile halogenated compounds in foods.
    Ho, CT
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U35 - U35
  • [49] THERMAL PROPERTIES OF FROZEN FOODS.
    Heldman, Dennis R.
    Singh, R.Paul
    1600, 986
  • [50] Analytical methods for fumonisins in foods.
    Musser, SM
    Eppley, RM
    Trucksess, MW
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U33 - U33
12345