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The level of polycyclic aromatic hydrocarbons (PAHs) from pork meat depending on the heat treatment applied
The level of polycyclic aromatic hydrocarbons (PAHs) from pork meat depending on the heat treatment applied
2020
Aurelia Coroian
Biotehnology, Mănăştur Str. , , Cluj-Napoca, Romania
Vioara Mireşan
Cristian Ovidiu Coroian
Camelia Raducu
Daniel Cocan
Luisa Andronie
Anca Naghiu
Adina Lia Longodor
Radu Constantinescu
Zamfir Marchis
Keywords:
Botany
pork meat
Food science
Biology
Correction
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