Cite
HARVARD Citation
Tengilimoglu-Metin, M. et al. (2017). Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat science. pp. 68-75. [Online].
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Tengilimoglu-Metin, M. et al. (2017). Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat science. pp. 68-75. [Online].