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

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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书目详细资料
主要作者:	Mohd Mukhtar, Mohd Safzan
格式:	Thesis
语言:	English English
出版:	2009
主题:	Cookery Heterocyclic compounds Aromatic amines
在线阅读:	http://psasir.upm.edu.my/id/eprint/12007/1/FSTM_2009_30_A.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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