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Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies

✍ Scribed by Vangnai, Kanithaporn; Houser, Terry A.; Hunt, Melvin C.; Smith, J. Scott

Book ID: 124125928
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 667 KB
Volume: 98
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2014.05.007

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