Inhibitory Effect of Vinegars on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

AuthID
 P-00S-3AP
9
Author(s)
Silva, M
·
Tipo de Documento
Article
Year published
2020
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 167, Páginas: 108083 (8)
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Scopus®
Crossref®55
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32402836
SCOPUS: 2-s2.0-85084253724
Wos: WOS:000540657800010
Source Identifiers
ISSN: 0309-1740
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