Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast - Concepedia

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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

147

Citations

34

References

2009

Year

Guozhou Liao, G.Y. Wang, X.L. Xu, Guanghong Zhou

EngineeringHeterocyclic Aromatic AminesOrganic ChemistryPoultry FarmingDuck BreastPoultry Science

References

	Year	Citations

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