Formation of heterocyclic amines in meat emulsion extended with soy protein

Journal of Food Processing and Preservation

Volumn 27, Issue 5, 2003, Pages 373-386

  Hwang, Dae Kun ^a   Ngadi, Michael ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CARCINOGENS; CONCENTRATION (PROCESS); EMULSIONS; HEATING; HIGH TEMPERATURE EFFECTS; MEATS; MUTAGENESIS; PROTEINS;

MEAT SYSTEMS; MONOMOLECULAR REACTIONS;

AMINES;

GLYCINE MAX;

EID: 0742284357     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2003.tb00524.x     Document Type: Article

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