Concepedia

Publication | Closed Access

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

DOI

24

Citations

24

References

2014

Year

Haitao Guo, Zhenyu Wang, Han Pan, Xin Li, Li Chen, Weili Rao, Yuan Gao, Dequan Zhang
Food Science and Biotechnology

References

YearCitations

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