FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
1 yayın · 0 atıf
Yayınlar
| Başlık | Yıl | Yazar | Atıf |
|---|---|---|---|
|
Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage
|
2026 | Kirkyol, Mine, Akkose, Ahmet, Kaban, Guzin +1 | 0 |