Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef.

ÖZ F., KABAN G., KAYA M.

2nd International Food and Nutrition Congress, 24 - 26 Eylül 2007

  • Yayın Türü: Bildiri / Özet Bildiri
  • Atatürk Üniversitesi Adresli: Evet