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Journal: Foods, 2020
Volume: 9
Number: 573

Article: Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
Authors: by Jong-Sun Lee, Ji-Won Han, Munyhung Jung, Kwang-Won Lee and Myung-Sub Chung
Link: https://www.mdpi.com/2304-8158/9/5/573

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