Dry-Heat Cooking of Meats as a Source of Airborne <i>N</i>-Nitrosodimethylamine (NDMA)
This study aimed to investigate the airborne release of <i>N</i>-nitrosodimethylamine (NDMA) as a result of the dry-heat cooking of some meats using charcoal grilling and pan-broiling methods. Three types of meat (beef sirloin, pork belly, and duck) were chosen and cooked in a temporary...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-02-01
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| Series: | Atmosphere |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4433/10/2/91 |