Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens
| Autor: | Isleroglu, Hilal, Kemerli, Tansel, Özdestan, Özgül, Üren, Ali, Kaymak-Ertekin, Figen |
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| Zdroj: | In Poultry Science 1 September 2014 93(9):2296-2303 |
| Databáze: | ScienceDirect |
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