Scopus WoS Q1
SCI-Expanded Hakemli
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2018 · Cilt 98 · Sayı 2
animal fat
barbecue
heterocyclic aromatic amine
spice
sucuk
DRY-FERMENTED SAUSAGE
MODEL SYSTEMS
FRYING FAT