Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Published 2011 View Full Article

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Title
Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 4, Pages 1420-1426
Publisher
Elsevier BV
Online
2011-05-28
DOI
10.1016/j.foodchem.2011.05.092

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