Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

✍ Scribed by Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

• Book ID: 122176839
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 322 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.01.020