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    Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat.

    Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat. by Farhadian, A., Selamat, Jinap, Hanifah, H.N., Sarker, Zaidul Islam

    Published 2011
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