Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon - Concepedia

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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

124

Citations

35

References

2017

Year

Olugbenga P. Soladoye, P.J. Shand, M. E. R. Dugan, C. Gariépy, J.L. Aalhus, Mario Estévez, M. Juárez

Food Research International

Food ChemistryNutritionFood QualityBiochemistryAnimal NutritionFood AnalysisFeed AdditiveAlternative Protein SourceMeat QualityMetabolismPoultry ScienceProtein OxidationStorage TimeFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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