|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 18 of 46 found articles
| Title: |
Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties |
| Author: |
Guo, Haitao Wang, Zhenyu Pan, Han Li, Xin Chen, Li Rao, Weili Gao, Yuan Zhang, Dequan |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 23 (2014) nr. 3 pages 747-753 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 18 of 46 found articles
| << previous | next >> |