The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
Year: 2018
Type: article
Source: Food Control
Authors: Fei Lu, Gunter K. Kuhnle, Qiaofen Cheng
Institution: University of Reading
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2800878042