• 베이커리
• /
• no.1 s.390
• /
• pp.138-140
• /
• 2001

• 베이커리
• /
• no.2 s.391
• /
• pp.116-120
• /
• 2001

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
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• pp.872-878
• /
• 2004

Food products selected based on their annual sales and international acrylamide research data were analyzed for quantitation of acrylamide. Samples including raw food, substitute meal, snack, drink, and sauce products were analyzed by LC/MS/MS methods adopted by PDA. Upon comparison, concentrations of acrylamide in these products were similar to those analyzed in other countries.