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Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method
Author(s):
F. Oz
,
G. Kaban
,
M. Kaya
Publication date
Created:
November 2010
Publication date
(Print):
November 2010
Journal:
LWT - Food Science and Technology
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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NeuroImaging Methods
Author and article information
Journal
Title:
LWT - Food Science and Technology
Abbreviated Title:
LWT - Food Science and Technology
Publisher:
Elsevier BV
ISSN (Print):
00236438
Publication date Created:
November 2010
Publication date (Print):
November 2010
Volume
: 43
Issue
: 9
Pages
: 1345-1350
Article
DOI:
10.1016/j.lwt.2010.04.014
SO-VID:
e6b08c20-56cc-4976-8b13-d6a0e86db990
Copyright ©
© 2010
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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