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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
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)


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