Comparison of acrylamide content in ginger cakes with different kinds of spices
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94088" target="_blank" >RIV/00216305:26310/11:PU94088 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Comparison of acrylamide content in ginger cakes with different kinds of spices
Original language description
Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů