Development of Rapid Method for Analysis of Heterocyclic Amines in Meat and Inhibition of Heterocyclic Amines Formation in Fried Pork Fiber
碩士 === 輔仁大學 === 食品科學系碩士班 === 105 === Heterocyclic amines (HAs) are a class of compounds containing unsaturated double bonds with their ring structure composed of carbon, hydrogen and nitrogen. The HAs are usually formed during high-temperature processing of protein-rich foods. The existing analytica...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/hzf7e2 |