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Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han Seung Shin, | 한국식품과학회 | 2005 ,
2
Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties
Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties
Han Seung Shin, | 한국식품과학회 | 2005 ,
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