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

出版年份 2011 全文链接

标题

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

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 129, Issue 4, Pages 1420-1426

出版商

Elsevier BV

发表日期

2011-05-28

DOI

10.1016/j.foodchem.2011.05.092

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