![Amides / Monomers / Staple foods / Food science / World cuisine / Asparaginase / Crisp bread / Maillard reaction / French fries / Food and drink / Cooking / Acrylamide Amides / Monomers / Staple foods / Food science / World cuisine / Asparaginase / Crisp bread / Maillard reaction / French fries / Food and drink / Cooking / Acrylamide](https://www.pdfsearch.io/img/8657441d1c27e5697807d4c9085156dd.jpg)
| Document Date: 2014-02-10 03:33:24 Open Document File Size: 1.021,45 KBShare Result on Facebook
City Reading / / Country United States / / Facility Restaurant Guidance / / IndustryTerm appropriate and practical solutions / food consumption / acrylamide reduction tools / predominant chemical process determining colour / given product / food producers / food categories / speciality products / cooked food / reaction product / individual processing lines / chemical composition / production systems / reactive industrial chemical / retail / semisweet products / individual tools / food business operators / main food categories/sub-categories / food plants / food preparation / reaction products / beverage manufacturers / food recipe / food service establishments / food industry / food components / individual food manufacturers / manufacturing processes / food / / Organization World Health Organization / FoodDrinkEurope / JECFA / Grocery Manufacturers Association / European Commission / European Union / SCF / / Position Directorate General / / Product glycine / / Technology flash / / URL http /
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