The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak-Reference-Cited by-同舟云学术

The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak

Published:2016-07 Issue: Volume:203 Page:59-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oz Fatih,Yuzer M. Onur

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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5. Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat;Chen;Food Chemistry,2005

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