Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle

Published 2009 View Full Article

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Title
Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 8, Pages 1313-1319
Publisher
Elsevier BV
Online
2009-04-13
DOI
10.1016/j.lwt.2009.03.021

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