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Journal: Foods, 2020
Volume: 9
Number: 412

Article: Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time
Authors: by Dániel Pleva, Katalin Lányi, Lívia Darnay and Péter Laczay
Link: https://www.mdpi.com/2304-8158/9/4/412

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