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AOAC |
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To study the robustness of analytical methods, AOAC International developed a nine-sector triangle in which foods are positioned based on their fat, protein, and carbohydrate content. A week earlier, at an analytical chemistry symposium in Los Angeles sponsored by the professional group AOAC, two other laboratories also reported creating acrylamide from asparagine and glucose. Source: Journal of AOAC International 79: 1447, 1996. |
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