Cite
HARVARD Citation
Yang, Z. et al. (2017). Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin. Journal of food processing and preservation. 41 (3), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yang, Z. et al. (2017). Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin. Journal of food processing and preservation. 41 (3), p. n/a. [Online].