Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters-Reference-Cited by-同舟云学术

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Published:2019-03 Issue: Volume:276 Page:511-519
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Buła Maria,Przybylski Wiesław,Jaworska Danuta,Kajak-Siemaszko Katarzyna

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms;Chiang;Critical Reviews in Food Science and Nutrition,2017

3. Evaluation of Maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems;Dennis;Journal of Food Science,2015

4. Meat and cancer;Ferguson;Meat Science,2010

5. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon;Gibis;Meat Science,2015

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