Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties - Concepedia

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Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

224

Citations

29

References

1994

Year

Mark G. Knize, Frank Dolbeare, K. L. Carroll, Dan H. Moore, James S. Felton

Food and Chemical Toxicology

Food ChemistryHealth SciencesFood AnalysisHeterocyclic Amine ContentMeat QualityFood QualityFried Beef PattiesCooking Time

References

	Year	Citations

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