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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 3
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Original Articles

Factors impacting the formation of Monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production

Brian D. Craft Nestlé Research Center, Food Science and Technology Department, Vers-chez-les-Blanc, Lausanne, SwitzerlandCorrespondence[email protected]
,
Kornél Nagy Nestlé Research Center, Food Science and Technology Department, Vers-chez-les-Blanc, Lausanne, Switzerland
,
Laurence Sandoz Nestlé Research Center, Food Science and Technology Department, Vers-chez-les-Blanc, Lausanne, Switzerland
&
Frédéric Destaillats Nestlé Research Center, Food Science and Technology Department, Vers-chez-les-Blanc, Lausanne, Switzerland
Pages 354-361 | Received 07 Oct 2011, Accepted 04 Nov 2011, Published online: 14 Dec 2011

References

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