Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

Title
Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks
Authors
Keywords
-
Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 38, Issue No. 4, Pages 248-254
Publisher
Czech Academy of Agricultural Sciences
Online
2020-09-01
DOI
10.17221/144/2019-cjfs

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