C: FOOD CHEMISTRY
Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza
Article first published online: 19 APR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 6, pages C832–C838, June 2013
How to Cite
Gibis, M. and Weiss, J. (2013), Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza. Journal of Food Science, 78: C832–C838. doi: 10.1111/1750-3841.12121
- Issue published online: 17 JUN 2013
- Article first published online: 19 APR 2013
- Manuscript Accepted: 7 MAR 2013
- Manuscript Received: 5 JAN 2013
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