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R. Sinha, N. Rothman, C. P. Salmon, M. G. Knize, E. D. Brown, C. A. Swanson, D. Rhodes, S. Rossi, J. S. Felton, and O. A. Levander, «Heterocyclic Amine Content in Beef Cooked by Different Methods to Varying Degreesof Doneness and Gravy Madefrom Meat Drippings». Food and Chemical Toxicology 36, no. 4 (Apr. 1998): 279–287.
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