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Reducing the potential for processing contaminant formation in cereal products
Processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, are not present or are present at much lower concentrations in the raw, unprocessed food, and are undesirable either because they have an adverse effect on product quality or because they...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Academic Press
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4026124/ https://www.ncbi.nlm.nih.gov/pubmed/24882936 http://dx.doi.org/10.1016/j.jcs.2013.11.002 |