Cite
HARVARD Citation
Linghu, Z. et al. (2020). Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties. Journal of food science. 85 (4), pp. 1361-1370. [Online].
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Linghu, Z. et al. (2020). Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties. Journal of food science. 85 (4), pp. 1361-1370. [Online].