Impact of Thermal Process on Polycyclic Aromatic Hydrocarbons in Rabbit Meat
By: O.A. Mastan, A. L. Longodor, S. Maris, A. Becze, L. Andronie, I. Pop, D. MesaroȘ and A. Coroian
Authors
O.A. Mastan
University of Agricultural Sciences and Veterinary Medicine, Romania
A. L. Longodor
University of Agricultural Sciences and Veterinary Medicine, Romania
S. Maris
Universitat de Lleida, Spain
A. Becze
Research Institute for Analytical Instrumentation, National Institute of Research and Development for Optoelectronics INOE 2000, Romania
L. Andronie
University of Agricultural Sciences and Veterinary Medicine, Romania
I. Pop
University of Agricultural Sciences and Veterinary Medicine, Romania
D. MesaroȘ
Oradea University, Oradea, Romania
A. Coroian
University of Agricultural Sciences and Veterinary Medicine, Romania
Language: English
Page range: 1 - 4
Published on: Dec 8, 2024
Published by: Valahia University of Targoviste
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2024 O.A. Mastan, A. L. Longodor, S. Maris, A. Becze, L. Andronie, I. Pop, D. MesaroȘ, A. Coroian, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.