Acrylamide: Content in Snack Foods, Its Risk Assessment in Taiwan, and Formation versus Disappearance in Pseudo Food Model Systems
博士 === 國立臺灣大學 === 食品科技研究所 === 97 === This study includes two parts: (1) acrylamide (AA) content in snack foods including its risk assessment in Taiwan and (2) formation versus disappearance in pseudo food model systems. In the first study, AA contents in 294 snack foods were analyzed by GC/MS. The...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71764127591793500137 |