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chemical properties as the temperature and/or preparation difference may result in more oil-soluble chemicals in decoctions versus infusions. the process can also be applied to meats and vegetables to prepare bouillon or stock , [ ] though the term is typically only used to describe boiled plant extracts...
published in 2015. this work allows eu decision-makers to take account of the latest scientific findings in managing possible risks associated with the presence of acrylamide in food. efsa also compiles data on acrylamide levels in a range of foods across europe. data submitted by member states are...
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