Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

✍ Scribed by O. Viegas; P. Novo; E. Pinto; O. Pinho; I.M.P.L.V.O. Ferreira

• Book ID: 116464206
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 318 KB
• Volume: 50
• Category: Article
• ISSN: 0278-6915
• DOI: 10.1016/j.fct.2012.03.051