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Effect of cooking temp and time on the formation of HCA in pork and mackerel
- Authors
- 이광근
- Issue Date
- 15-Oct-2009
- Place
- 대한민국
하야트 호텔
- Conference Date
- 2009-10-14 ~ 2009-10-16
- Conference Name
- Korea Risk assessment symposium
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)