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Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat |
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| Authors: | Fatih Oz Mevlüde Kızıl Tuğba Çelık |
| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey;2. Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey |
| Abstract: | |
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