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Journal: FoodsVolume: 9Number: 573
Article: Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
  • Authors:
  • Jong-Sun Lee1,
  • Ji-Won Han1 and
  • Munyhung Jung2
  • et al.
Link: https://www.mdpi.com/2304-8158/9/5/573

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