Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings (Q53433193)
scientific article published on April 1, 1998
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Current Data About Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
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other details
description scientific article published on April 1, 1998

External Links
(P356) 10.1016/S0278-6915(97)00162-2
(P698) 9651044