The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors-Reference-Cited by-同舟云学术

The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Published:2020-07-04 Issue:1 Volume:56 Page:504-513
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Elbir Zeynep¹,Oz Fatih¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum25240Turkey

Funder

Atatürk Üniversitesi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14666

Reference40 articles.

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3. Anonymous. (2017).http://www.mumsad.org.tr/bulyonlar/#tab‐id‐2[Accessed 19 May 2020].

4. Anonymous. (2018).T.C. Gıda Tarım ve Hayvancılık Bakanlığı Ulusal Gıda Kompozisyon Veri Tabanı http://www.turkomp.gov.tr/[Accessed 19 May 2020].

5. Bouillon cubes: assessment of the state of degradation of the lipid fraction;Caponio F.;Journal of the Science of Food and Agriculture,2003

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