Kinetics of heterocyclic amines formation in meat emulsion at different fat contents

LWT

Volumn 35, Issue 7, 2002, Pages 600-606

  Hwang, Dae Kun ^a   Ngadi, Michael ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Cooking; Fat; Heterocyclic amines; Kinetic modeling; Meat

Indexed keywords

EID: 0036033556     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(02)90913-8     Document Type: Article

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