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Subject: Aromatic amines
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Subject: Heterocyclic compounds
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Electronic Theses & Dissertations
2
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Theses
2
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English
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In Copyright
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Subject
Beef--Sensory evaluation
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Cooking (Beef)
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Fried food
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Mutagenicity testing
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Organosulfur compounds
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Sour cherry
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Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
Shin, Hanseung
Text (2001)
Part of
Electronic Theses & Dissertations
The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)
Rodgers, William John
Text (2002)
Part of
Electronic Theses & Dissertations
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