Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

LWT

Volumn 43, Issue 9, 2010, Pages 1345-1350

  Oz, F ^a   Kaban, G ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; MEATS; MICROWAVE OVENS; MICROWAVES; POLYCYCLIC AROMATIC HYDROCARBONS; THERMAL PROCESSING (FOODS);

CARCINOGENIC COMPOUNDS; COOKED CHICKENS; COOKING METHODS; EXTRACTION METHOD; FISH FILLET; HEAT PROCESSING; HETEROCYCLIC AROMATIC AMINES; HOT PLATES; MICROWAVE COOKING; MUTAGENIC COMPOUNDS;

FISH;

EID: 77954031175     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.014     Document Type: Article

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