Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

Published 2020 View Full Article

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Title
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume -, Issue -, Pages 108083
Publisher
Elsevier BV
Online
2020-02-06
DOI
10.1016/j.meatsci.2020.108083

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