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2024-01-17
Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits
Bdi Publicatii
2024-01-17
Polycyclic aromatic hydrocarbons occurrence and formation in processed meat, edible oils, and cereal derived products: a review
Isi Publicatii
2024-01-17
Influence of manufacturing recipe and baking conditions on acrylamide content in bread
Bdi Publicatii
2024-01-17
Cytotoxicity Assessment and Nutritional Profiling of Bio-Active Compounds Obtained from Food Waste
Isi Publicatii
2022-12-08
Fatty Acids and trans Fatty Acids profile of Potato Chips and french fries Marketed in Romania
Bdi Publicatii
2022-12-08
Nutritional potential of some cod pressed vegetable oils in terms of fatty acids
Bdi Publicatii
2022-12-08
Effect of repeated deep-fat frying of french fries in sunflower and palm oils on the acrylamide content
Bdi Publicatii
2022-12-08
Influence of potato variety and type of oil used in frying potatoes on acrylamide level
Bdi Publicatii
2022-12-08
Bread waste and safety of reprocessed products
Bdi Publicatii
2022-12-08
Acrylamide in French fries prepared in at home and fast food conditions, Current Trends in Natural Sciences
Bdi Publicatii
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