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Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach

Food ChemistryNutritionAcrylamide LevelsDietary ExposurePotato CrispsAgricultural EconomicsFood ContaminantToxicologyExposure ApproachFood Safety Risk AssessmentFood QualityFood AdditiveFood ToxicologyFood SafetyHealth Sciences