Ara
Toplam kayıt 1, listelenen: 1-1
The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat
(Taylor & Francis Inc, 2020)
This study aimed to determine the effect of various marinades and their
concentrations, as well as various cooking procedures, on polycyclic aromatic
hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat ...