Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties-Reference-Cited by-同舟云学术

Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

Published:2012-07 Issue:3 Volume:91 Page:325-333
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Dundar Adnan,Sarıçoban Cemalettin,Yılmaz Mustafa Tahsin

Funder

General Directorate of Agricultural Research, Ministry of Agriculture and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. High-pressure liquid chromatographic method for the analysis of 2-amino-3-methylimidazo [4, 5-f] quinoline, a mutagen formed during the cooking of food;Barnes;Journal of Agricultural and Food Chemistry,1983

5. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods;Barrington;Food and Chemical Toxicology,1990

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