Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

Published 2013 View Full Article

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Title
Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1177-1184
Publisher
Elsevier BV
Online
2013-11-27
DOI
10.1016/j.meatsci.2013.11.019

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