Presentations «Previous Next»

Controlling Strategies for Acrylamide Reduction in Bakery Products (Abstract)

Yeonhwa Park, University of Massachusetts - Amherst
K. J. Albright
J. M. Storkson
W. Liu
M. W. Pariza

Suggested Citation

Yeonhwa Park, K. J. Albright, J. M. Storkson, W. Liu, and M. W. Pariza. "Controlling Strategies for Acrylamide Reduction in Bakery Products (Abstract)" Food Research Institute 2005 Annual Meeting.. Jan. 2005.



This document is currently not available here.

Share