Determination of Benzo[a]pyrene in Turkish döner Kebab Samples Cooked with Charcoal or Gas Fire

Autor:	Terzi, G., Çelik, T. H., Nisbet, C.
Zdroj:	Irish Journal of Agricultural and Food Research, 2008 Jan 01. 47(2), 187-193.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25564590 Zobrazit plný text záznamu