doi.org/10.1016/j.meatsci.2020.108083

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

..., Conceição Calhau
45
Meat Science6.10
Volume: 167, Pages: 108083 - 108083
Published: Feb 6, 2020
Paper Fields
Paper Details
Title
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
DOI
doi.org/10.1016/j.meatsci.2020.108083
Published Date
Feb 6, 2020
Journal
Meat Science
Volume
167
Pages
108083 - 108083
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