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, Tekirdağ, Türkiye, 15 - 17 April 2010, ss.1078

  • Basıldığı Şehir: Tekirdağ
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayısı: ss.1078