Acrylamide in food /
Halford, Nigel G.,author.
Curtis, Tanya,author.
Includes bibliographical references and index.
Introduction : toxicology of acrylamide and its formation in food -- The response of international food safety authorities -- Measures taken by the food industry to reduce acrylamide levels -- Agronomic and genetic approaches to reducing the acrylamide-forming potential of wheat and rye -- Agronomic and genetic approaches to reducing the acrylamide-forming potential of potato.
Acrylamide
Acrylamide