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Author
H.N. Hanifah
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150
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Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat
A. Farhadian, H.N. Hanifah, I.S.M. Zaidul
Food Chemistry
Meat PreheatingPolycyclic Aromatic HydrocarbonsCharcoal-grilled MeatPolycyclic Aromatic HydrocarbonMeat Science +1
2010
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