Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels

Journal of Animal and Veterinary Advances

Volumn 9, Issue 10, 2010, Pages 1436-1440

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

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Beef chops; Cooking; Heterocyclic aromatic amines; HPLC; Lamb chops; Solid phase extraction

Indexed keywords

EID: 77957366585     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2010.1436.1440     Document Type: Article

References (26)

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