Acrylamide in Foods: A Review and Update: FCS8759/FY578, 10/2002

Amy H. Simonne; Douglas L. Archer

doi:10.32473/edis-fy578-2002

Vol. 2002 No. 8, Historical Fact Sheets

Vol. 2002 No. 8

Acrylamide in Foods: A Review and Update: FCS8759/FY578, 10/2002

Historical Fact Sheets

https://doi.org/10.32473/edis-fy578-2002

Amy H. Simonne⁺⁻
Douglas L. Archer⁺⁻

Amy H. Simonne

University of Florida

https://orcid.org/0000-0003-1695-4389

Douglas L. Archer

University of Florida

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Simonne, Amy H., and Douglas L. Archer. 2002. “Acrylamide in Foods: A Review and Update: FCS8759/FY578, 10/2002”. EDIS 2002 (8). Gainesville, FL. https://doi.org/10.32473/edis-fy578-2002.

Abstract

This document is FCS8759, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication: October, 2002.

https://edis.ifas.ufl.edu/fy578

https://doi.org/10.32473/edis-fy578-2002

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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Acrylamide in Foods: A Review and Update: FCS8759/FY578, 10/2002

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