The Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish (PDF/DOC)
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This study on the Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish is relevant to students and researchers in the following fields:
Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)