Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties : steam assisted hybrid oven versus convection ovens /

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Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties : steam assisted hybrid oven versus convection ovens /

Bibliographic Details
Other Authors:	Isleroglu, Hilal
Format:	Article
Language:	English
Subjects:	AVICULTURA HORNOS AMINAS ALIMENTOS

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