[1]
Uzun Özcan, A., Maskan, M., Bedir, M. and Bozkurt, H. 2018. Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle. Grasas y Aceites. 69, 4 (Dec. 2018), e279. DOI:https://doi.org/10.3989/gya.0101181.