✦ LIBER ✦
Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens
✍ Scribed by Isleroglu, H.; Kemerli, T.; Ozdestan, O.; Uren, A.; Kaymak-Ertekin, F.
- Book ID
- 127229142
- Publisher
- Poultry Science Association
- Year
- 2014
- Tongue
- English
- Weight
- 487 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0032-5791
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