UZUN ÖZCAN, A.; MASKAN, M.; BEDIR, M.; BOZKURT, H. 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, [S. l.], v. 69, n. 4, p. e279, 2018. DOI: 10.3989/gya.0101181. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1747. Acesso em: 23 apr. 2024.