Sources of variability of acrylamide levels in a cracker model.

@article{Levine2005SourcesOV,
  title={Sources of variability of acrylamide levels in a cracker model.},
  author={Robert A. Levine and Robert Elliot Smith},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 11},
  pages={4410-6}
}
Surveys determining amounts of acrylamide formed as a byproduct of cooking in frequently consumed fried and baked foods have sometimes found variability in the levels, even when comparing items having similar ingredients and cooking procedures. To better understand the sources of variability, the effects of different ingredients on formation and elimination… CONTINUE READING