Autori: Debrauwer Laurent
| Naslov | Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder (Article) |
| Autori | Kondjoyan Alain Chevolleau Sylvie Portanguen Stephane Molina Jerome Ikonic Predrag M  Clerjon Sylvie Debrauwer Laurent
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| Info | FOOD CHEMISTRY, (2016), vol. 213 br. , str. 641-646 |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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