Bong-Kyung Koh
Deparment of Foods and Nutrition, Keimyung University, 1000, Sin-dang dong, Dal-suh gu, Dae-gu, Korea, 704-701
PDF Fulltext XML References Citation
How to cite this article
Bong-Kyung Koh, 2007. Color Difference and Acrylamide Content of Cooked Food. American Journal of Food Technology, 2: 318-322.
DOI: 10.3923/ajft.2007.318.322
URL: https://scialert.net/abstract/?doi=ajft.2007.318.322
DOI: 10.3923/ajft.2007.318.322
URL: https://scialert.net/abstract/?doi=ajft.2007.318.322