Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.
| Image |  |
|---|---|
| Description | scientific article published on 16 June 2012 |
| Author/s |
author: Bożena Waszkiewicz-Robak Marek Roszko Marcin Kurek Arkadiusz Szterk |
| Publication date | June 16, 2012 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |