Effects of cooked temperatures and addition of antioxidants on formation of heterocyclic aromatic amines in pork floss

Journal of Food Processing and Preservation

Volumn 33, Issue 2, 2009, Pages 159-175

  Liao, Guozhou ^a   Xu, Xinglian ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 64549102921     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00239.x     Document Type: Article

References (45)

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