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Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds

โœ Scribed by H.S. Shin; W.J. Rodgers; G.M. Strasburg; J.I. Gray


Book ID
108823730
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
416 KB
Volume
67
Category
Article
ISSN
0022-1147

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