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KMID : 1024420030070020065
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Food Engineering Progress
2003 Volume.7 No. 2 p.65 ~ p.72
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Acrylamide in Cooked Foods -Detection Level, Formation Mechanism, and Toxicity of Acrylamide-
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Lee Kwang-Geun
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Abstract
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KEYWORD
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acrylamide, detection levels, toxicity, formation mechanism
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