Cite
HARVARD Citation
Lu, F. et al. (2018). The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food control. pp. 399-411. [Online].
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Lu, F. et al. (2018). The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food control. pp. 399-411. [Online].