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Results: 2

Authors: Balogh, Z Gray, JI Gomaa, EA Booren, AM
Citation: Z. Balogh et al., Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties, FOOD CHEM T, 38(5), 2000, pp. 395-401

Authors: Britt, C Gomaa, EA Gray, JI Booren, AM
Citation: C. Britt et al., Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties, J AGR FOOD, 46(12), 1998, pp. 4891-4897
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