Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties
- 7 November 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (12) , 4891-4897
- https://doi.org/10.1021/jf980233y
Abstract
No abstract availableKeywords
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