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 /

Detalles Bibliográficos
Otros Autores:	Isleroglu, Hilal
Formato:	Artículo
Lenguaje:	English
Materias:	AVICULTURA HORNOS AMINAS ALIMENTOS

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