Analysis of Acrylamide in Processed Foods Obtained from Korean Markets - koreascholar

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Analysis of Acrylamide in Processed Foods Obtained from Korean Markets KCI 등재

Cheong Tae Kim, Eun Sun Hwang, Hyong Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/344529

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

Vol.20 No.4 (2005.12)
pp.191-198

한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)

키워드

acrylamideKorean foodsprocessingpotatovacuum fryingLC-MS/MS

저자

Cheong Tae Kim
Eun Sun Hwang
Hyong Joo Lee

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