Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. (Q53464783)
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Language | Label | Description | Also known as |
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English | Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. |
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Statements
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. (English)
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Skog K
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Augustsson K
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Jägerstad M
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1 April 1995
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16
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4
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861-867
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Identifiers
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