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Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

C M Breitling-Utzmann1, H Hrenn, N U Haase

  • 1Chemisches und Veterinaeruntersuchungsamt Stuttgart (Official Laboratory for Food Analysis), Fellbach, Germany. Carmen.Breitling-Utzmann@cvuas.bwl.de

Food Additives and Contaminants
|April 13, 2005
PubMed

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