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| First Page | Document Content | |
|---|---|---|
 Date: 2013-07-29 02:38:57Monomers World cuisine Staple foods Asparaginase Nutrition Asparagine French fries Potato Cooking Food and drink Acrylamide Amides |
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| First Page | Document Content | |
|---|---|---|
Date: 2013-07-29 02:38:57Monomers World cuisine Staple foods Asparaginase Nutrition Asparagine French fries Potato Cooking Food and drink Acrylamide Amides |
Add to Reading List |
f Purpose This set of guidelines provides recommendations to help the trade minimise the formation of acrylamide in food, especially potato and cereal based products, and stir-fried vegetables, with reference to the Co
![COMMUNICATIONS 5’-amino and 3’-acetaldehyde groups remain at the end of the reaction. As in the polymerase chain reaction (PCR),[20±22] S(dAp)8 templates the ligation of multiple monomers in a single reaction cycle.](https://www.pdfsearch.io/img/51e2be3ba89e8426a84e17238c459b71.jpg "COMMUNICATIONS 5’-amino and 3’-acetaldehyde groups remain at the end of the reaction. As in the polymerase chain reaction (PCR),[20±22] S(dAp)8 templates the ligation of multiple monomers in a single reaction cycle.")
