Article ID Journal Published Year Pages File Type
10539538 Food Chemistry 2012 6 Pages PDF
Abstract
► The grilling of meat may generate dangerous levels of carcinogenic nitrosamines. ► The grilling time and the fat content of meat are effective on the formation of NAs. ► A low fat meat is preferable together with as short as possible grilling time. ► Adequately prepared charcoal is significantly important for safety.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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