Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying
Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying
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