Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats

Raza, A, Shabbir, MA, Khan, MI, Suleria, Hafiz Ansar Rasul and Sultan, S 2015, Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats, Journal of food processing and preservation, vol. 39, no. 4, pp. 376-383, doi: 10.1111/jfpp.12242.

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Title Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats
Author(s) Raza, A
Shabbir, MA
Khan, MI
Suleria, Hafiz Ansar RasulORCID iD for Suleria, Hafiz Ansar Rasul orcid.org/0000-0002-2450-0830
Sultan, S
Journal name Journal of food processing and preservation
Volume number 39
Issue number 4
Start page 376
End page 383
Total pages 8
Publisher John Wiley & Sons
Place of publication Chichester, Eng.
Publication date 2015-08
ISSN 0145-8892
1745-4549
Keyword(s) heterocyclic aromatic amines
mutagens/carcinogens
meat
cooking
high temperature
science & technology
life sciences & biomedicine
food science & technology
Language eng
DOI 10.1111/jfpp.12242
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 ©2014, Wiley Periodicals, Inc.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30107947

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