Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness
- 1 April 1998
- journal article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 36 (4) , 289-297
- https://doi.org/10.1016/s0278-6915(97)00159-2
Abstract
No abstract availableKeywords
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