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The objective of our study was to determine acrylamide level in foods randomly taken from all over Poland in 2007 according to the Commission Recommendation (2007/331/EC). We analysed the acrylamide level using GCQ-MS/MS method. The acrylamide content in tested 119 foods varied from 18 to 2175 µg/kg of product. The highest mean value of this substance was found out in the pre-cooked French fries (1125...
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