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서울대학교 식품바이오융합연구소 (CFB)

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강동현 (Food Chemistry, Vol.199 : 632-638, 2016)
작성일
2017-02-10
조회수
76


Joon-Goo Lee, Su-Yeon Kim, Jung-Sik Moon, Sheen-Hee Kim, Dong-Hyun Kang, Hae-Jung YoonEffects of grilling procedures on levels of polycyclic aromatic
hydrocarbons in grilled meats		Food ChemistryElsevier Ltd.Vol. 199 (2016)632-638
 첨부파일:
강동현-이준구-201605-SCI.pdf (1.02MB)
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