Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork

✍ Scribed by I. Berg; E. Övervik; J.-Å. Gustafsson

• Book ID: 119160031
• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 525 KB
• Volume: 28
• Category: Article
• ISSN: 0278-6915
• DOI: 10.1016/0278-6915(90)90088-5