✦ LIBER ✦

Effects of frying and boiling on the formation of heterocyclic amines in braised chicken

✍ Scribed by Yao, Y.; Peng, Z. Q.; Shao, B.; Wan, K. H.; Wang, F. L.; Zhang, Y. W.; Li, J. K.; Hui, T.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of marinating on heterocyclic am

✍ C.P Salmon; M.G Knize; J.S Felton 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 758 KB

Effects of skin and grilling method on f

✍ L. Gašperlin; B. Lukan; B. Žlender; T. Polak 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 404 KB

Effects of frying conditions on the form

✍ Wang, Y.; Hui, T.; Zhang, Y.W.; Liu, B.; Wang, F.L.; Li, J.K.; Cui, B.W.; Guo, X 📂 Article 📅 2015 🏛 Elsevier Science 🌐 English ⚖ 321 KB

Effect of cooking methods on the formati

✍ G.Z. Liao; G.Y. Wang; X.L. Xu; G.H. Zhou 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 456 KB

Influence of frying fat on the formation

✍ M.A.E. Johansson; L. Fredholm; I. Bjerne; M. Jägerstad 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 896 KB

Effect of Red Wine Marinades on the Form

✍ Busquets, Rosa; Puignou, Lluís; Galceran, Maria Teresa; Skog, Kerstin 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 281 KB