Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. (Q50147692)
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scientific article published in July 1994
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. |
scientific article published in July 1994 |
Statements
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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. (English)
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M G Knize
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F A Dolbeare
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K L Carroll
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D H Moore
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J S Felton
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1 July 1994
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32
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7
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595-603
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Identifiers
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