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

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Meat Science

• Publication date

  2012-07-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.meatsci.2012.02.011PMID 22405910
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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