The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak
| Image |  |
|---|---|
| Description | scientific article published on 10 February 2016 |
| Author/s |
author: Mustafa Onur Yüzer Fatih Öz |
| Publication date | February 10, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |