Work

Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties

Year: 2019

Type: article

Source: Food Science and Technology International

Authors: Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini, Seyed Mahdi Seyadain Ardebili

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: W2993955415

FWCI:

Cites:

Cited by:

Related to: 10