Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat
- 1 April 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4) , 1394-1403
- https://doi.org/10.1021/jf9606363
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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