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Pan frying
Meat and Muscle Biology™ Introduction
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Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
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Effects of Pan Frying with Different Oils on Some of the Chemical Components, Quality Parameters and Cholesterol Levels of Rainbow Trout (Oncorhynchus Mykiss)
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Effect of Different Pan-Frying Conditions on the Formation of Heterocyclic Aromatic Amines and Sensory Quatily in Fried Bacon
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