Formation and control of heterocyclic amines and polycyclic aromatic hydrocarbons during meat processing
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during meat processing may pose health risk to the public. This project aimed to investigate the occurrence of HCAs and PAHs in highly consumed cooked meat products including ready-to-eat (RTE) meat, patties and meatballs,...
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University of Reading
2018
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.749350 |