| http://www.w3.org/ns/prov#value | - Carere Angelo - - 2006 In 2002, public health concerns were raised by Swedish studies showing that relatively high levels of acrylamide were formed during the frying, roasting, or baking of a variety of foods, including potatoes, cereal products and coffee at temperatures above 120 degrees C. Acrylamide possesses a range of hazardous properties, the ... 322 Plasticizers in Brazilian food-packaging
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