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Foods occurrence

Betalains in Food Occurrence, Stability, and Postharvest Modifications... [Pg.277]

G. Vemin and Vernin, Genevieve. Heterocyclic aroma compounds in foods occurrence and organoleptic properties, in Chemistry of Heterocyclic Compounds in Flavours and Aromas, G. Vernin and C. Parkanyi (eds), Ellis Horwood, Chichester, 1982, 92-97. [Pg.186]

Beretta, B., Gaiaschi, A., Galli, C.L., and Restani, P. 2000. Patulin in apple-based foods Occurrence and safety evaluation. Food Addit. Contam. 17, 399 106. [Pg.72]

Becalski, A. et al. Acrylamide in foods Occurrence, sources and modeling, J. Agric. Food Chem., 51, 802, 2003. [Pg.379]

European Food Safety Authority. 2012. Perfluoroalkylated substances in food Occurrence and dietary exposure. EFSA J. 6 2743-2798. [Pg.330]

See other pages where Foods occurrence is mentioned: [Pg.243]    [Pg.245]    [Pg.253]    [Pg.257]    [Pg.259]    [Pg.261]    [Pg.263]    [Pg.265]    [Pg.267]    [Pg.269]    [Pg.271]    [Pg.273]    [Pg.275]    [Pg.638]    [Pg.229]    [Pg.241]    [Pg.657]    [Pg.311]    [Pg.353]   
See also in sourсe #XX -- [ Pg.8 ]



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