Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

标题
Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time
作者
关键词
-
出版物
Foods
Volume 9, Issue 4, Pages 412
出版商
MDPI AG
发表日期
2020-04-03
DOI
10.3390/foods9040412

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