The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 92, Issue -, Pages 399-411

出版商

Elsevier BV

发表日期

2018-05-11

DOI

10.1016/j.foodcont.2018.05.018

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