EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS.
| Autor: | GUOZHOU LIAO1, XINGLIAN XU1, GUANGHONG ZHOU1 ghzhou@njau.edu.cn |
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| Zdroj: | Journal of Food Processing & Preservation. Apr2009, Vol. 33 Issue 2, p159-175. 17p. 6 Charts, 1 Graph. |
| Databáze: | Business Source Ultimate |
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