FACTORS INFLUENCE TO FORMATION OF ACRYLAMIDE IN FOOD
Suzana Stojanovska*, Julijana Tomovska

Key words: Acrylamide, Potato chips, Spectrophotometric methods, Toxin

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design