Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken

The objectives of this study were to determine the effect of cooking method on HAs concentration of chicken and beef satay and the effect of marinating and different cooking conditions on HAs concentration of roasted chicken. Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinoli...

Full description

Saved in:
Bibliographic Details
Main Author: Mohd Mukhtar, Mohd Safzan
Format: Thesis
Language:English
English
Published: 2009
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/12007/1/FSTM_2009_30_A.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!