reference/5165021

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5165021

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publicationName	Meat Science
startingPage	735
bibliographicCitation	Gibis M, Weiss J. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. Meat Sci. 2010 Aug;85(4):735–42. doi: 10.1016/j.meatsci.2010.03.034. PMID: 20418021.
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date	201008
identifier	https://doi.org/10.1016/j.meatsci.2010.03.034 https://pubmed.ncbi.nlm.nih.gov/20418021
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
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