Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
| Image |  |
|---|---|
| Description | scientific article published on 20 March 2012 |
| Author/s |
author: Olívia Pinho Isabel Ferreira Olga Viegas Edgar Pinto |
| Publication date | March 20, 2012 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |