Skip to main navigation Skip to search Skip to main content

Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork

I. Berg, E. Övervik, Jan-Ake Gustafsson

Research output: Contribution to journal › Article › peer-review

37   Link opens in a new tab Scopus citations

Fingerprint

Dive into the research topics of 'Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork'. Together they form a unique fingerprint.
Sort by

Keyphrases

Food Science