Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

✍ Scribed by Szterk, Arkadiusz; Waszkiewicz-Robak, Bożena

• Book ID: 123423492
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 477 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.11.019