The Effect of Cooking Method and Food Additives on Formation of Polycyclic Aromatic Hydrocarbons in Chicken Meat
Year: 2009
Type: article
Source: مجلة الاقتصاد المنزلي
Author: Hend Hassan Ali Ganbi
Institution: King Abdulaziz University
Language: Arabic
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2989675735