Effect of Green Tea Marinades on the Formation of Heterocyclic Aromatic Amines and Sensory Quality of Pan-Fried Beef

AuthID
 P-003-3CT
6
Author(s)
Melo, A
·
Document Type
Article
Year published
2010
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 122, Issue: 1, Pages: 98-104 (7)
Indexing
Wos®
Scopus®
Crossref®86
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-77950594800
Wos: WOS:000277702200015
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service