2000年
Mutagenicity of cooked hamburger is reduced by addition of ascorbate and erythorbate 60 ground beef.
Journal of Health Science
- 巻
- 46(5), 389-392
- 号
- DOI
- 10.1248/jhs.46.389
- リンク情報
- ID情報
-
- DOI : 10.1248/jhs.46.389