Effects of grilling procedures on levels of polycyclic...

Food Chemistry 2016 / 05 Vol. 199

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

Lee, Joon-Goo, Kim, Su-Yeon, Moon, Jung-Sik, Kim, Sheen-Hee, Kang, Dong-Hyun, Yoon, Hae-Jung
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Volume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.12.017
Date:
May, 2016
File:
PDF, 1.00 MB
english, 2016
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