carcinogenic compounds

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Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods.
Jiao, Yang;Liu, Yongfeng;Quek, Siew Young;
2020 journal of food science DOI: 10.1111/1750-3841.15... 241 views

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journal of food science
ISSN: 1750-3841 794 views

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fatty acids physical properties amino acids thermal processing hengshan goat leg meat nutrition and safety