Wikidata

(Q44505015)

English

Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers

scientific article published in July 2003

In more languages

Statements

title
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers (English)
1 reference
stated in
Europe PubMed Central
PubMed ID
12848528
retrieved
3 December 2017
author name string
Elna Persson
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed ID
12848528
retrieved
3 December 2017
Ingegerd Sjöholm
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed ID
12848528
retrieved
3 December 2017
Kerstin Skog
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed ID
12848528
retrieved
3 December 2017
page(s)
4472-4477
1 reference
stated in
Europe PubMed Central
PubMed ID
12848528
retrieved
3 December 2017

Identifiers

 
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