Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats-Reference-Cited by-同舟云学术

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

Published:2014-03-19 Issue:4 Volume:39 Page:376-383
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Raza A.¹,Shabbir M.A.¹,Khan M.I.¹,Suleria H.A.R.²,Sultan S.¹

Affiliation:

1. National Institute of Food Science and Technology; University of Agriculture Faisalabad; Faisalabad Pakistan

2. School of Agriculture and Food Sciences; The University of Queensland; Hartley Teakle Building, Room C505 Brisbane Qld 4072 Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12242/fullpdf

Reference48 articles.

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2. Evaluation of rapid moisture, fat, protein and hydroxyproline determination in beef and pork using the infracted food and feed analyzer;Berg;Fleischwirtschaft,1991

3. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. J;Bertola;Food Process. Preserv.,1994

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