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Details for:
Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat /
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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-Sun
Contributor(s):
Han, Ji-Won
|
Jung, Munyhung
|
Lee, Kwang-Won
|
Chung, Myung-Sub
Call Number:
IF 34 (344)
Material type:
Article
Subject(s):
ACRYLAMIDE -- IF
Online resources:
Intranet
In:
Food
Vol. 573, No. 9, 2020, 13p.
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YI2021 M04
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