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    Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

    Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products by Haskaraca, G., Demirok, E., Kolsarıcı, N., Öz, F., Özsaraç, N.

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