Open AccessEffects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish
Author(s) -
Fatih Öz,
Güzin Kaban,
M. Kaya
Publication year - 2010
Publication title -
journal of animal and veterinary advances
Language(s) - English
Resource type - Journals
eISSN - 1993-601X
pISSN - 1680-5593
DOI - 10.3923/javaa.2010.1259.1264
Subject(s) - fish <actinopterygii> , food science , chemistry , cooking methods , biology , fishery
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