Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel
Kim, Simhae, Lee, Kwang-GeunVolume:
73
Language:
english
Journal:
Journal of Toxicology and Environmental Health, Part A
DOI:
10.1080/15287394.2010.511585
Date:
November, 2010
File:
PDF, 472 KB
english, 2010