Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. (Q53433193)
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scientific article published in April 1998
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. |
scientific article published in April 1998 |
Statements
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. (English)
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Rothman N
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Swanson CA
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Sinha R
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Salmon CP
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Knize MG
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Brown ED
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Rhodes D
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Rossi S
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Felton JS
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Levander OA
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1 April 1998
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36
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4
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279-287
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Identifiers
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