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$The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)$

The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)

Rodgers, William John

Text (2002)

Part of Electronic Theses & Dissertations