The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

Published 2018 View Full Article

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Title
The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 92, Issue -, Pages 399-411
Publisher
Elsevier BV
Online
2018-05-11
DOI
10.1016/j.foodcont.2018.05.018

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