Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks by Pirsaheb Meghdad & Dragoi Elena-Niculina & Vasseghian Yasser

Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks by Pirsaheb Meghdad & Dragoi Elena-Niculina & Vasseghian Yasser

Author:Pirsaheb Meghdad & Dragoi Elena-Niculina & Vasseghian Yasser
Format: pdf
Tags: Artificial neural network, charcoal grilled meat products, modeling, polycyclic aromatic hydrocarbons
Publisher: Taylor & Francis
Published: 2021-12-28T09:17:01+00:00


Download



Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.