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...
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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2009
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/12007/1/FSTM_2009_30_A.pdf |
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