Effect of Cooking Method on Heterocyclic Aromatic Amines Contents of Sucuk.
| Autor: | Çolakoğlu, Burcu Acar1, Ocak, Özgül Özdestan1 ozgul.ozdestan@ege.edu.tr |
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| Zdroj: | Academic Food Journal / Akademik GIDA. haz2022, Vol. 20 Issue 2, p114-121. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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