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Farhadian, A., Jinap, S., Hanifah, H. and Zaidul, I. (2011) Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat. Food Chemistry, 124, 141-146.
https://doi.org/10.1016/j.foodchem.2010.05.116

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