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Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops / Han-Seung Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 651-656
- 키워드
- INFLUENCE HONEY CONTAINING MARINADES HETEROCYCLIC AROMATIC AMINE FORMATION OVERALL MUTAGENICITY FRIED PORK CHOPS
- 기타저자
- Han-Seung Shin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:219011
MARC
008041110s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aInfluence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops▼dHan-Seung Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 651-656
■653 ▼aINFLUENCE▼aHONEY▼aCONTAINING▼aMARINADES▼aHETEROCYCLIC▼aAROMATIC▼aAMINE▼aFORMATION▼aOVERALL▼aMUTAGENICITY▼aFRIED▼aPORK▼aCHOPS
■700 ▼aHan-Seung Shin
■773 ▼tFood Science and Biotechnology▼g2004년 10월호 (제13권 5호)▼d2004, 10
■SIS ▼aS024105▼b63688▼h4▼s2▼fP
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