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Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.
Yao, Y; Peng, Z Q; Shao, B; Wan, K H; Wang, F L; Zhang, Y W; Li, J K; Hui, T.
Affiliation
  • Yao Y; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchung, 330045, China; and.
Poult Sci ; 92(11): 3017-25, 2013 Nov.
Article in En | MEDLINE | ID: mdl-24135607
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Carcinogens / Cooking / Amines / Heterocyclic Compounds / Honey / Meat / Mutagens Limits: Animals Language: En Journal: Poult Sci Year: 2013 Document type: Article Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Carcinogens / Cooking / Amines / Heterocyclic Compounds / Honey / Meat / Mutagens Limits: Animals Language: En Journal: Poult Sci Year: 2013 Document type: Article Country of publication: Reino Unido