Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness (Q74745405)
Jump to navigation
Jump to search
scientific article published on 01 April 1998
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness |
scientific article published on 01 April 1998 |
Statements
Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness (English)
R Sinha
M G Knize
C P Salmon
E D Brown
D Rhodes
J S Felton
O A Levander
1 April 1998