Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are cooking toxicants that have been associated with elevated malignancy risk due to consumption of grilled red meat. They are simultaneously generated in satay due to high temperature grilling process. The objectives of this stu...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/104800/1/NOR%20HASYIMAH%20-%20IR.pdf |