Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

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Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

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Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

(2010) Fatih Oz   FOOD CHEMISTRY

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

(2010) F. Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES

(2009) MARZENA DANOWSKA-OZIEWICZ   JOURNAL OF FOOD PROCESSING AND PRESERVATION