Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken

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Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken

The objectives of this study were to determine the effect of cooking method on HAs concentration of chicken and beef satay and the effect of marinating and different cooking conditions on HAs concentration of roasted chicken. Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinoli...

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Bibliographic Details
Main Author:	Mohd Mukhtar, Mohd Safzan
Format:	Thesis
Language:	English English
Published:	2009
Subjects:	Cookery Heterocyclic compounds Aromatic amines
Online Access:	http://psasir.upm.edu.my/id/eprint/12007/ http://psasir.upm.edu.my/id/eprint/12007/1/FSTM_2009_30_A.pdf

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