Document is current

Any future updates will be listed below

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Crossref DOI link: https://doi.org/10.1007/s10068-014-0101-9

Published Online: 2014-06-30

Published Print: 2014-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark