Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Published 2017 View Full Article

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Title
Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
Authors
Keywords
Protein carbonylation, Conduction cooking, Carcinogenic compounds, Heterocyclic aromatic amines, Processed meat, Microwave cooking
Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 660-669
Publisher
Elsevier BV
Online
2017-06-22
DOI
10.1016/j.foodres.2017.06.029

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