ScholarWorks@동국대학교

상세 보기

Effect of cooking variables on formation of HCA in roasted pork and mackerel

제목
Effect of cooking variables on formation of HCA in roasted pork and mackerel
저자
이광근
발행일
2010-08-26
학회명
4차 한국독성심포지엄
개최국가
대한민국
학회 개최일
2010-08-25 ~ 2010-08-26

ScholarWorks@동국대학교

04620 서울특별시 중구 필동로 1길 30 동국대학교 Tel. 02-2260-3114

COPYRIGHT © 동국대학교 All Rights Reserved.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.

You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.