Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs)

Shabbir, Muhammad Asim, Raza, Ali, Anjum, Faqir Muhammad, Khan, Moazzam Rafiq and Suleria, Hafiz Ansar Rasul 2015, Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs), Critical reviews in food science and nutrition, vol. 55, no. 1, pp. 82-93, doi: 10.1080/10408398.2011.647122.

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Title Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs)
Author(s) Shabbir, Muhammad Asim
Raza, Ali
Anjum, Faqir Muhammad
Khan, Moazzam Rafiq
Suleria, Hafiz Ansar RasulORCID iD for Suleria, Hafiz Ansar Rasul orcid.org/0000-0002-2450-0830
Journal name Critical reviews in food science and nutrition
Volume number 55
Issue number 1
Start page 82
End page 93
Total pages 12
Publisher Taylor & Francis
Place of publication Abingdon, Eng.
Publication date 2015
ISSN 1549-7852
Keyword(s) meat proteins
heterocyclic aromatic amines
cooking methods
thermal processing
amines
animals
cooking
heterocyclic compounds
hot temperature
meat
proteins
Language eng
DOI 10.1080/10408398.2011.647122
Field of Research 0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2015, Taylor & Francis, LLC
Persistent URL http://hdl.handle.net/10536/DRO/DU:30107945

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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