Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.

Lee JS, Han JW, Jung M, Lee KW, Chung MS

Open source

DOI
10.3390/foods9050573
Published
2020 May 4
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

Credibility signals

uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

Cite this work

BibTeX

@article{allodium:10.3390/foods9050573,
  title = {Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.},
  author = {Lee JS and Han JW and Jung M and Lee KW and Chung MS},
  year = {2020},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods9050573},
  url = {https://doi.org/10.3390/foods9050573}
}

RIS

TY  - JOUR
TI  - Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.
AU  - Lee JS
AU  - Han JW
AU  - Jung M
AU  - Lee KW
AU  - Chung MS
PY  - 2020
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods9050573
UR  - https://doi.org/10.3390/foods9050573
ER  -

APA

JS, L., JW, H., M, J., KW, L., & MS, C. (2020). Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9050573

Source records