Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species
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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