Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork
- 15 December 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 129 (4), 1420-1426
- https://doi.org/10.1016/j.foodchem.2011.05.092
Abstract
No abstract availableKeywords
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