Effects of Eight Chinese Style Cuisine Methods on Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids and Nitrite of Beef

ZHANG Lan, GAO TianLi, LIU YongFeng, ZHAO Jing, LIAO Jing, KU Ting

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Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (6) : 1126-1138. DOI: 10.3864/j.issn.0578-1752.2017.06.013
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Effects of Eight Chinese Style Cuisine Methods on Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids and Nitrite of Beef

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017, 50(6): 1126-1138 https://doi.org/10.3864/j.issn.0578-1752.2017.06.013

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