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eNauka >  Results >  Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder
Title: Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder
Other Titles: -
Authors: Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonić, Predrag  ; Clerjon, Sylvie; Debrauwer, Laurent
Issue Date: 2016
Publication: Food Chemistry
ISSN: 0308-8146 Food Chemistry Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 213 str. 641-646
DOI: 10.1016/j.foodchem.2016.06.118
WoS-ID: 000380289900082
Scopus-ID: 2-s2.0-84978077007
URI: https://enauka.gov.rs/handle/123456789/449766
http://oa.fins.uns.ac.rs/handle/123456789/6
Metadata source: Migracija
M-category: 
21a+M21a+

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