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Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat
Oz, Fatih, Kızıl, Mevlüde, Çelık, TuğbaLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12685
Date:
January, 2016
File:
PDF, 93 KB
english, 2016