Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling.
| Autor: | Shahid, Gulshan1, Yousaf, Muhammad1 2014-gcuf-010276@gcuf.edu.pk, Anwar, Haseeb2, Mukhtar, Imran2, Basit, Abdul2 |
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| Zdroj: | Dose-Response. Jul-Sep2023, Vol. 21 Issue 3, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
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