POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES
iKNiTO Journal Management System

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El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. (2006). POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES. EKB Journal Management System, 31(8), 5179-5192. doi: 10.21608/jfds.2006.236854
N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied. "POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES". EKB Journal Management System, 31, 8, 2006, 5179-5192. doi: 10.21608/jfds.2006.236854
El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. (2006). 'POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES', EKB Journal Management System, 31(8), pp. 5179-5192. doi: 10.21608/jfds.2006.236854
El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES. EKB Journal Management System, 2006; 31(8): 5179-5192. doi: 10.21608/jfds.2006.236854