Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies-Reference-Cited by-同舟云学术

Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

Published:2022-02 Issue: Volume:184 Page:108693
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Khan Iftikhar Ali,Khan Asad,Zou Ye,Zongshuai Zhu,Xu Weimin,Wang Daoying,Huang Ming

Publisher

Elsevier BV

Subject

Food Science

Reference173 articles.

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