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    Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

    Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type by Szterk, Arkadiusz, Roszko, Marek, Małek, Krystian, Kurek, Marcin, Zbieć, Monika, Waszkiewicz-Robak, Bożena

    Published in Meat science
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