Acrylamide and other hazardous compounds in heat-treated foods / 
edited by K. Skog and J. Alexander. 
 - Cambridge, England :  Boca Raton, FL :  Woodhead ;  CRC Press,  2006. 
 - xxi, 513 p. :  ill. ;  24 cm. 
 - Woodhead Publishing in food science, technology and nutrition. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Contributor contact details - Foreword - Introduction - Pt. 1. Formation and analysis of hazardous compounds in heat-treated foods - Pt. 2. Health risks of arcylamide and other hazardous compounds in heat-treated foods - Pt. 3. Minimising the formation of hazardous compounds in foods during heat treatment - Index. 
<br/><br/><label>ISBN: </label>9780849390968 (hbk. : CRC Press) 0849390966 (hbk. : CRC Press) 9781845690113 (hbk. : Woodhead Pub) 1845690117 (hbk. : Woodhead Pub.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--Toxicology.<br/>Food--Toxicology.
<br/><br/><label>Dewey Class. No.: </label>615.954  / ACR