Effects of skin and grilling method on formation of heterocyclic amines in chicken pectoralis superficialis muscle

LWT

Volumn 42, Issue 8, 2009, Pages 1313-1319

  Gasperlin L ^a   Lukan, B ^a   Zlender B ^a   Polak, T ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Chicken; Grilling; Heterocyclic amines; Skin

Indexed keywords

AMINES; ANIMALS; CARBOHYDRATES; CREATININE; MEATS;

AMINE PRECURSOR; CHICKEN; FREE AMINO ACIDS; GRILLING; HETEROCYCLIC AMINES; HIGH-CONTENT; LEVEL 2; LIMIT OF DETECTION; RAW MEATS; TWO PLATES;

AMINO ACIDS;

AVES;

EID: 67349203249     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.021     Document Type: Article

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