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

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ÖZ F., KAYA M.

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

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