Comparison of sensory properties of hamburgers cooked by...

Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipment

N Sundararajan, M Ndife, R Basel, S Green
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Volume:
51
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(98)00066-7
File:
PDF, 133 KB
english, 1999
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