Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay

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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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Bibliographic Details
Main Author:	Ahmad Kamal, Nor Hasyimah
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Marinades Cooking (Beef) Food - Effect of heat on
Online Access:	http://psasir.upm.edu.my/id/eprint/104800/ http://psasir.upm.edu.my/id/eprint/104800/1/NOR%20HASYIMAH%20-%20IR.pdf

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