Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 28 (6) , 421-426
- https://doi.org/10.1016/0278-6915(90)90088-5
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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