Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Author:
Affiliation:
1. Dept. of Food Physics and Meat Science; Inst. of Food Science and Biotechnology, Univ. of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany
Publisher
Wiley
Subject
Food Science
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