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    The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

    The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak por Halenur Fencioglu, Emel Oz, Sadettin Turhan, Charalampos Proestos, Fatih Oz

    Publicado 2022-10-01
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