The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Food Control

Volumn 22, Issue 3-4, 2011, Pages 596-600

  Oz, Fatih ^a   Kaya, Mukerrem ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Black pepper; Heterocyclic aromatic amines; Meatball; Solid phase extraction

Indexed keywords

PIPER NIGRUM;

EID: 78649824037     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.10.010     Document Type: Article

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