Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout-Reference-Cited by-同舟云学术

Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

Published:2007-01 Issue:1 Volume:104 Page:67-72
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oz F.,Kaban G.,Kaya M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss);Gökoglu;Food Chemistry,2004

4. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products;Gross;Journal of Chromatographia,1992

5. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings;Gross;Carcinogenesis,1993

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