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  • Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks
    Lušnic Polak, Mateja ...
    Vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 38, no. 4, 2020, str. 248-254)
    Vrsta gradiva - članek, sestavni del
    Leto - 2020
    Jezik - angleški
    COBISS.SI-ID - 32631299
    DOI

vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 38, no. 4, 2020, str. 248-254)

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