Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork-Reference-Cited by-同舟云学术

Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Published:2011-12 Issue:4 Volume:129 Page:1420-1426
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chung S.Y.,Yettella Ramesh R.,Kim J.S.,Kwon K.,Kim M.C.,Min David B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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