Mechanizmy vzniku akrylamidu v potravinách, analýza, výskyt a možnosti jeho odstraňovania

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Main Author: Reingráberová, Blanka (Author)
Other Authors: Šimko, Peter (Thesis advisor)
Format: Manuscript Book
Language:Slovak
Published: 2015
Subjects:
akrylamid
Maillardove reakcie
asparagín
redukujúce sacharidy
rizikové potraviny
minimalizácia expozície
Maillard reactions
asparagine
reducing sacharides
acrylamide
risk food
minimalization of exposition
Online Access:http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=101251
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