Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

Published 2009 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 85, Issue 1, Pages 149-154
Publisher
Elsevier BV
Online
2009-12-24
DOI
10.1016/j.meatsci.2009.12.018

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.