✦ LIBER ✦
Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type
✍ Scribed by Szterk, Arkadiusz; Roszko, Marek; Małek, Krystian; Kurek, Marcin; Zbieć, Monika; Waszkiewicz-Robak, Bożena
- Book ID
- 119323663
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 493 KB
- Volume
- 92
- Category
- Article
- ISSN
- 0309-1740
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