The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish-Reference-Cited by-同舟云学术

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Published:2020-09-16 Issue:2 Volume:56 Page:954-964
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Oz Emel¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Atatürk University Erzurum25240Turkey

Funder

Atatürk Üniversitesi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14748

Reference54 articles.

1. Seafood lipids and fatty acids

2. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat

3. Variations in Total Lipid and Fatty Acid Contents of Edible Muscle, Liver, and Roes of Spotless Shad,Alosa Immaculata, During Catching Season in Black Sea

4. Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species

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