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The Use of Spices and Fruit as Marinades to Prevent and Reduce HAA (Heterocyclic Amines Aromatic) and PAH (Polycyclic Aromatic Hydrocarbons) Levels in Grilled or Fried Meat to Prevent Cancer
Penulis/pencipta: Shofa Ananda – Malahati, Razan Shabrina – Sitasari, Almira – Siswati, Tri
Lokasi: Jurnal International Conference on Health Sciences