Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

✍ Scribed by M.G. Knize; F.A. Dolbeare; K.L. Carroll; D.H. Moore II; J.S. Felton

• Book ID: 119160755
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 686 KB
• Volume: 32
• Category: Article
• ISSN: 0278-6915
• DOI: 10.1016/0278-6915(94)90002-7