Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef
- 1 December 1985
- journal article
- research article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 23 (12), 1035-1040
- https://doi.org/10.1016/0278-6915(85)90049-3
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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