As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products
Articles > Article · 2019
Authors: HÜLYA SERPİL KAVUŞAN, Fatma Meltem SERDAROĞLU
TURKISH JOURNAL OF AGRICULTURE- FOOD SCIENCE AND TECHNOLOGY, Refereed Journals of Other Institutions, International, TR DİZİN (ULAKBİM), 2019, vol 7, pp 173-185