The effects of addition of antioxidants, frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products
U. Kehlet, L. Meinert and M.D. Aaslyng
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effects of addition of antioxidants, frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products
U. Kehlet, L. Meinert and M.D. Aaslyng