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210625 윤혜리 Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in beef cocktail smo | |||||
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글쓴이 | 관리자 (IP: *.152.58.96) | 작성일 | 2021-06-25 17:06 | 조회수 | 3,394 |
Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in beef cocktail smokies (smoked sausages) | |||||
파일 | 210625_윤혜리.pdf(931.1K) |