Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature
Author:
Funder
Polish Ministry of Science and Higher Education, “Iuventus Plus” Warsaw, Poland
Publisher
Elsevier BV
Subject
Food Science
Reference53 articles.
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3. Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems;Borgen;Food Chemistry,2001
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