Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-010-0165-0.pdf
Reference36 articles.
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3. Salmon CP, Knize MG, Felton JS, Zhao B, Seow A. Heterocyclic aromatic amines in domestically prepared chicken and fish from singapore chinese households. Food Chem. Toxicol. 44: 484–492 (2006)
4. Busquets R, Mitjans D, Puignou L, Galceran MT. Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study. Mol. Nutr. Food Res. 52: 1408–1420 (2008)
5. Knize MG, Salmon CP, Pais P, Felton JS. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens. Vol. 459, pp. 179–193. In: Impact of Processing on Food Safety. Jackson LS, Knize MG, Morgan JN (eds). Kluwer Academic/Plenum Publishers, New York, NY, USA (1999)
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