Open AccessFormation of heterocyclic aromatic amines in grilled pork depending on the pre-thermal treatment method
Author(s) -
D.A. Utyanov,
А.А. Семенова,
N M Revutskaya,
А.S. Knyazeva,
А.А. Курзова
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012052
Subject(s) - chemistry , control sample , pyridine , food science , pepper , nuclear chemistry , organic chemistry