Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)-Reference-Cited by-同舟云学术

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Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

Published:2014-08-08 Issue:1 Volume:55 Page:82-93
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Shabbir Muhammad Asim,Raza Ali,Anjum Faqir Muhammad,Khan Moazzam Rafiq,Suleria Hafiz Ansar Rasul

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

2. Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test

3. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

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