Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

SKOG K; STEINECK G; AUGUSTSSON K; JAEGERSTAD M

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J-GLOBAL ID：200902173007666504 Reference number：95A0517708

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

油で揚げた肉製品とフライパン残留物の複素環式アミン生成に及ぼす調理温度の影響

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Material：
Volume： 16 Issue： 4 Page： 861-867 Publication year： Apr. 1995
JST Material Number： B0997C ISSN： 0143-3334 CODEN： CRNGDP Document type： Article
Article type：原著論文 Country of issue： United Kingdom (GBR) Language： ENGLISH (EN)

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Carcinogenic mechanisms and factors , Food analysis

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