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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/34179

Title: 點心食品中丙烯醯胺含量分布及其替代成分
Acrylamide content distribution and possible alternative ingredients for snack foods
Authors: Cheng WC;Sun de C;Chou SS;Yeh AI
Contributors: NTOU:Department of Food Science
Keywords: acrlyamide, snack foods
Date: 2012-12
Issue Date: 2013-10-07T02:03:50Z
Publisher: Journal of Food Protection
Relation: 75(12) , pp.2158-2162
URI: http://ntour.ntou.edu.tw/handle/987654321/34179
Appears in Collections:[食品科學系] 期刊論文

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