As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products
Makaleler > Tam Makale · 2019
Yazarlar: HÜLYA SERPİL KAVUŞAN, Fatma Meltem SERDAROĞLU
TURKISH JOURNAL OF AGRICULTURE- FOOD SCIENCE AND TECHNOLOGY, Diğer Kurumların Hakemli Dergileri, Uluslararası, TR Dizin (Ulakbim), 2019, cilt 7, ss 173-185