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

于63rd International Congress of Meat Science and Technology
著者：
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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类型:
章节
Page Range:
957–958
DOI:
https://doi.org/10.3920/9789086868605_429

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