The effect of different thawing methods on heterocyclic aromatic amine contents of beef chops cooked by different methods

Journal of Animal and Veterinary Advances

Volumn 9, Issue 17, 2010, Pages 2327-2332

  Oz, F ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Beef chops; Cooking; Heterocyclic aromatic amines; Microvave; Thawing; UFLC

Indexed keywords

EID: 77957662550     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2010.2327.2332     Document Type: Article

References (29)

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