Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Published 2018 View Full Article

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Title
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
Authors
Keywords
Pork, Glucose, Ultimate pH, HAAs
Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 511-519
Publisher
Elsevier BV
Online
2018-10-13
DOI
10.1016/j.foodchem.2018.10.073

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