✦ LIBER ✦
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
✍ Scribed by R. Sinha; N. Rothman; C.P. Salmon; M.G. Knize; E.D. Brown; C.A. Swanson; D. Rhodes; S. Rossi; J.S. Felton; O.A. Levander
- Book ID
- 117450716
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 723 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0278-6915
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