Document is current

Any future updates will be listed below

The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis

Crossref DOI link: https://doi.org/10.1007/s40201-020-00457-0

Published Online: 2020-04-10

Published Print: 2020-06

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

About CrossMark