Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N‐nitrosamines in beef cocktail smokies (smoked sausages)
2012 ◽
Vol 32
(5)
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pp. 656-668
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2019 ◽
Vol 64
(1)
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pp. 55-67
2019 ◽
2019 ◽
2018 ◽
Vol 62
(3)
◽
pp. 341-346
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2012 ◽
Vol 11
(6)
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pp. 1101-1110
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