The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat by Ozlem Klc Buyukkurt & Elif Aykn Dincer & Ihsan Burak Cam & Cihadiye Candal & Mustafa Erbas
Author:Ozlem Klc Buyukkurt & Elif Aykn Dincer & Ihsan Burak Cam & Cihadiye Candal & Mustafa Erbas , Date: February 7, 2023
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Author:Ozlem Klc Buyukkurt & Elif Aykn Dincer & Ihsan Burak Cam & Cihadiye Candal & Mustafa Erbas
Format: pdf
Tags: Antioxidant, barbecued meat, PAH compounds, pan-fried meat
Publisher: Taylor & Francis
Published: 2017-11-18T02:42:25+00:00
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