Petisca, C., Melo, A., Viegas, O., Ferreira, I., & Pinho, O. (2009). Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer.
Chicago Style CitationPetisca, Catarina, Armindo Melo, Olga Viegas, Isabel Ferreira, and Olívia Pinho. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat By Red Wine and Pilson Beer. 2009.
MLA CitationPetisca, Catarina, et al. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat By Red Wine and Pilson Beer. 2009.
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