Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat
A. Farhadian, S. Jinap, H.N. Hanifah, I.S. ZaidulVolume:
124
Année:
2011
Langue:
english
Pages:
6
DOI:
10.1016/j.foodchem.2010.05.116
Fichier:
PDF, 176 KB
english, 2011