Work

Sensory effect of the addition of antioxidants used to mitigate Heterocyclic aromatic amines in cooked meat

Year: 2016

Type: conference-paper

Source: HAL

Authors: Anderson, Chloé, Meurillon, Maïa, Angenieux, Magaly, Kondjoyan, Nathalie, Mercier, Frederic, Engel, Erwan

Institution: Qualité des Produits Animaux

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4300345810

FWCI:

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Related to: 10