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Inhibition of Heterocyclic Aromatic Amine Formation in Fried Ground Beef Patties by Organosulfur Compounds in Garlic

Hanseung Shin

出版	Michigan State University. Department of Food Science and Human Nutrition, 2001
URL	http://books.google.com.hk/books?id=Sx4Yj_g6jkoC&hl=&source=gbs_api