Formation of heterocyclic amines in fried fish fiber during processing and storage

Journal of Food Protection

Volumn 63, Issue 10, 2000, Pages 1415-1420

  Chen, B H ^a   Lee, K H ^a   Tai, C Y ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 3 METHYL ALPHA CARBOLINE; 2 AMINO 9H PYRIDO[2,3 B]INDOLE; FISH; FOOD ADDITIVE; FOOD PROCESSING; FOOD PRODUCT; FOOD SAFETY; FOOD STORAGE; HETEROCYCLIC AMINE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

GLYCINE MAX;

EID: 0033776159     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.10.1415     Document Type: Article

References (23)

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