Heterocyclic amines content of meat and fish cooked by Brazilian methods

Published 2009 View Full Article

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Title
Heterocyclic amines content of meat and fish cooked by Brazilian methods
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 23, Issue 1, Pages 61-69
Publisher
Elsevier BV
Online
2009-10-16
DOI
10.1016/j.jfca.2009.07.004

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