REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK BURGERS USING HIGH-PRESSURE PROCESSED WHITE GRAPE POMACE

No abstract is available for this paper.

• Publication year

  2025

• Venue

  LWT

• Publication date

  2025-02-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.lwt.2025.117492
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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