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Journal: Foods, 2024
Volume: 13
Number: 445

Article: Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
Authors: by Marco Iammarino, Rosaria Marino, Valeria Nardelli, Mariateresa Ingegno and Marzia Albenzio
Link: https://www.mdpi.com/2304-8158/13/3/445

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