Impact of Cumin (<i>Cuminum cyminum</i>) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs
In the current study, the impacts of using cumin (0.5% and 1%, <i>w</i>/<i>w</i>) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatball...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2023-08-01
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| Reeks: | Separations |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2297-8739/10/8/458 |
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