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Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

✍ Scribed by Haskaraca, G.; Demirok, E.; Kolsarıcı, N.; Öz, F.; Özsaraç, N.


Book ID
122054158
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
839 KB
Volume
63
Category
Article
ISSN
0963-9969

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