A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries-Reference-Cited by-同舟云学术

A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries

Published:2009-10 Issue:10 Volume:29 Page:1410-1426
ISSN:0272-4332
Container-title:Risk Analysis
language:en
Short-container-title:

Author:

Cummins Enda,Butler Francis,Gormley Ronan,Brunton Nigel

Publisher

Wiley

Subject

Physiology (medical),Safety, Risk, Reliability and Quality

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1539-6924.2009.01272.x/fullpdf

Reference56 articles.

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2. Monographs on the evaluation of carcinogenic risks to humans: Some industrial chemicals;Acrylamide;International Agency for Research on Cancer, Lyon, France,1994

3. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry;Rosen;Analyst,2002

4. Analysis of acrylamide, a carcinogen formed in heated foodstuffs;Tareke;Journal of Agricultural and Food Chemistry,2002

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