Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods-Reference-Cited by-同舟云学术

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Published:2012-06 Issue:6 Volume:50 Page:2128-2134
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Viegas O.,Novo P.,Pinto E.,Pinho O.,Ferreira I.M.P.L.V.O.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference58 articles.

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