Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel
Author:
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Toxicology
Link
http://www.tandfonline.com/doi/pdf/10.1080/15287394.2010.511585
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4. Über die Reaktionsgeschwindigkeit bei der Inversion von Rohrzucker durch Säuren
5. Formation of Heterocyclic Amines in a Meat Juice Model System
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