Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

Published 2014 View Full Article

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Title
Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 229-233
Publisher
Elsevier BV
Online
2014-06-12
DOI
10.1016/j.lwt.2014.06.005

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