Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb-Reference-Cited by-同舟云学术

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Published:2017-09-09 Issue:12 Volume:52 Page:2661-2669
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hou Chengli¹,Wang Zhenyu¹,Wu Liguo¹,Chai Jiali¹,Song Xuan¹,Wang Wenting¹,Zhang Dequan¹^ORCID

Affiliation:

1. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China

Funder

Special Science and Technology Cooperation Projects of Hong Kong, Macao and Taiwan “Cooperative Platform for Industrialization of Traditional Chinese Meat Products”

Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13557/fullpdf

Reference45 articles.

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