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Formation and mitigation of PAHs in barbecued meat – a revi..:
Duedahl-Olesen, Lene
;
Ionas, Alin C.
Critical Reviews in Food Science and Nutrition. 62 (2021) 13 - p. 3553-3568 , 2021
Link:
https://doi.org/10.1080/10408398.2020.1867056
RT Journal T1 <Title>Formation and mitigation of PAHs in barbecued meat – a review</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2020.1867056&Exemplar=1&LAN=DE A1 Duedahl-Olesen, Lene A1 Ionas, Alin C. PB Informa UK Limited YR 2021 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 62 IS 13 SP 3553 OP 3568 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2020.1867056 DO https://doi.org/10.1080/10408398.2020.1867056 SF ELIB - SuUB Bremen
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