Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
食品科学
烹调方法
化学
鱼
瘦肉精
生物
渔业
作者
Gabriela Angelina Reartes,Romina D. Di Paola Naranjo,Aldo R. Eynard,Sonia Edith Muñoz