Effect of Charcoal Types and Grilling Conditions on Formation of Heterocyclic Aromatic Amines (Has) and Polycyclic Aromatic Hydrocarbons (Pahs) in Grilled Muscle Foods

AuthID
 P-002-9AJ
5
Author(s)
Novo, P
·
Document Type
Article
Year published
2012
Published
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 50, Issue: 6, Pages: 2128-2134 (7)
Indexing
Wos®
Scopus®
Crossref®129
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 22459130
Scopus: 2-s2.0-84860221992
Wos: WOS:000305719700044
Source Identifiers
ISSN: 0278-6915
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