The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Sümer G., Öz F.

FOODS, cilt.12, sa.7, ss.1-15, 2023 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 7
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3390/foods12071374
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1-15
  • Atatürk Üniversitesi Adresli: Evet