Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.647122
Reference99 articles.
1. Determination of β-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography—mass spectrometry
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