Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops.

ÖZ F., KAYA M.

1st International Congress of Traditional Foods from Adriatic to Caucasus, 15 - 17 Nisan 2010

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