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Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

✍ Scribed by Jinap, S.; Mohd-Mokhtar, M.S.; Farhadian, A.; Hasnol, N.D.S.; Jaafar, S.N.; Hajeb, P.

No coin nor oath required. For personal study only.

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