The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province
Author:
Affiliation:
1. SIVAS CUMHURIYET UNIVERSITY
Abstract
Publisher
Cumhuriyet University
Subject
General Medicine
Reference25 articles.
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4. [4] Murkovic M., Formation of Heterocyclic Aromatic Amines in Model Systems, J. Chromatogr. B Biomed. Appl., 802 (2004) 3-10.
5. [5] Jägerstad M., Laser Reutersward A., Olsson R., Grivas S., Nyhammar T., Olsson K., Dahlgvist A., Creatin(in)e and Maillard Reaction Products as Precursors of Mutagenic Compounds: Effects of Various Amino Acids, Food Chem., 12 (1983) 255-264.
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