Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes
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ID: 1774
2016
| Reference Key |
oz2016effectsfood
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|---|---|
| Authors | Oz F. |
| Journal | food control |
| Year | 2016 |
| DOI | 10.1016/j.foodcont.2016.03.013 |
| URL | |
| Keywords | Keywords not found |
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