Formation of thermic mutagens in cooked meat products and model systems
Kerstin Skog
Bok Engelsk 1992
Utgitt | Lund : Department of Applied Nutrition and Food Chemistry, University of Lund , 1992
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Omfang | 70, [68] s. : ill.
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Opplysninger | Avh. (tekn. dr.) - Lunds universitet, 1992
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Emner |