التفاصيل البيبلوغرافية
العنوان:
The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat
المؤلفون:
Mustafa Onur Yüzer , Fatih Oz , MUSTAFA ONUR YÜZER
المصدر:
Journal of Food Processing and Preservation . 41:e13196
بيانات النشر:
Hindawi Limited, 2017.
سنة النشر:
2017
مصطلحات موضوعية:
Chemistry , General Chemical Engineering , Cooking methods , 010401 analytical chemistry , technology, industry, and agriculture , food and beverages , 04 agricultural and veterinary sciences , General Chemistry , 040401 food science , 01 natural sciences , 0104 chemical sciences , 0404 agricultural biotechnology , Fish , Hot plate , Food science , Heterocyclic Aromatic Amines , Food Science
الوصف:
The effects of different cooking methods (boiling, pan-frying without oil, deep-fat frying, hot plate, oven and microwave cooking) on formation of heterocyclic aromatic amines (HCAs) in turkey breast and leg meats were investigated. Effect of cutting meat on pH values of the samples was found to be significant (P
تدمد:
0145-8892
URL الوصول:
https://explore.openaire.eu/search/publication?articleId=doi_________::08f98670421d0be291d2767b5aeb8484 https://doi.org/10.1111/jfpp.13196
حقوق:
CLOSED
رقم الأكسشن:
edsair.doi...........08f98670421d0be291d2767b5aeb8484
قاعدة البيانات:
OpenAIRE
