Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat / Jong-Sun Lee, Ji-Won Han, Munyhung Jung, Kwang-Won Lee and Myung-Sub Chung

By: Lee, Jong-SunContributor(s): Han, Ji-Won | Jung, Munyhung | Lee, Kwang-Won | Chung, Myung-SubCall Number: IF 34 (344) Material type: ArticleArticleSubject(s): ACRYLAMIDE -- IFOnline resources: Intranet In: Food Vol. 573, No. 9, 2020, 13p.
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YI2021 M04

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