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Parastoo Pourashouri
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The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet
by
Hojat Mirsadeghi
,
Alireza Alishahi
,
Mahdi Ojagh
,
Parastoo
Pourashouri
Published 2020
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Related Subjects
Food processing and manufacture
TP368-456
beluga fillet
chitosan
cooking loss
heterocyclic aromatic amines
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