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Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures
Nor Hasyimah, AK., Jinap, S., Sanny, M.Language:
english
Journal:
Food Additives & Contaminants: Part A
DOI:
10.1080/19440049.2018.1425553
Date:
January, 2018
File:
PDF, 5.20 MB
english, 2018