Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties için istatistikler
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| Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties | 0 |
Aylık toplam ziyaret
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| Aralık 2024 | 0 |
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| 28371.pdf | 8 |
