发布求助
文献互助 智能选刊 最新文献

Acrylamide in Food最新文献

筛选
英文 中文
Agronomic and Genetic Approaches to Reducing the Acrylamide-forming Potential of Wheat and Rye 降低小麦和黑麦丙烯酰胺形成潜力的农艺和遗传方法
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_0004
{"title":"Agronomic and Genetic Approaches to Reducing the Acrylamide-forming Potential of Wheat and Rye","authors":"","doi":"10.1142/9781786346599_0004","DOIUrl":"https://doi.org/10.1142/9781786346599_0004","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125853589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Measures Taken by the Food Industry to Reduce Acrylamide Levels 食品工业采取措施减少丙烯酰胺含量
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_0003
{"title":"Measures Taken by the Food Industry to Reduce Acrylamide Levels","authors":"","doi":"10.1142/9781786346599_0003","DOIUrl":"https://doi.org/10.1142/9781786346599_0003","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"154 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116910884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Introduction: Toxicology of Acrylamide and its Formation in Food 导言:丙烯酰胺的毒理学及其在食品中的形成
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_0001
{"title":"Introduction: Toxicology of Acrylamide and its Formation in Food","authors":"","doi":"10.1142/9781786346599_0001","DOIUrl":"https://doi.org/10.1142/9781786346599_0001","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126755180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
BACK MATTER 回到问题
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_bmatter
{"title":"BACK MATTER","authors":"","doi":"10.1142/9781786346599_bmatter","DOIUrl":"https://doi.org/10.1142/9781786346599_bmatter","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124795715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
FRONT MATTER 前页
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_fmatter
{"title":"FRONT MATTER","authors":"","doi":"10.1142/9781786346599_fmatter","DOIUrl":"https://doi.org/10.1142/9781786346599_fmatter","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131818856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Agronomic and Genetic Approaches to Reducing the Acrylamide-forming Potential of Potato 降低马铃薯丙烯酰胺形成潜力的农艺和遗传方法
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_0005
{"title":"Agronomic and Genetic Approaches to Reducing the Acrylamide-forming Potential of Potato","authors":"","doi":"10.1142/9781786346599_0005","DOIUrl":"https://doi.org/10.1142/9781786346599_0005","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"77 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132399333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Response of International Food Safety Authorities 国际食品安全当局的回应
Acrylamide in Food Pub Date : 2019-02-01 DOI: 10.1142/9781786346599_0002
{"title":"The Response of International Food Safety Authorities","authors":"","doi":"10.1142/9781786346599_0002","DOIUrl":"https://doi.org/10.1142/9781786346599_0002","url":null,"abstract":"","PeriodicalId":426674,"journal":{"name":"Acrylamide in Food","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125070288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信