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Heterocyclic amines content of meat and fish cooked by Brazilian methods
Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2010
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2850217/ https://ncbi.nlm.nih.gov/pubmed/20383312 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jfca.2009.07.004 |
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