Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes
Author:
Funder
Atatürk University Research Center
Atatürk University
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference54 articles.
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4. Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar);Costa;Journal of Agricultural and Food Chemistry,2009
5. The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef;Dolara;Mutation Research,1979
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