Open AccessHETEROCYCLIC AROMATIC AMINES AS CHEMICAL HAZARD IN THERMALLY PROCESSED MEAT PRODUCTS
Author(s) -
Jagoda Majcherczyk,
Krzysztof Surówka
Publication year - 2015
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2015/98/002
Subject(s) - hazard , chemistry , organic chemistry , environmental chemistry , business , food science , environmental science