Formation of Heterocyclic Aromatic Amines in Relation to Pork Quality and Heat Treatment Parameters

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M. Buła Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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W. Przybylski Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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D. Jaworska Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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K. Boruszewska Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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Art:
Kapitel
Seiten:
957–958
DOI:
https://doi.org/10.3920/9789086868605_429

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