Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539538 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The grilling of meat may generate dangerous levels of carcinogenic nitrosamines. ⺠The grilling time and the fat content of meat are effective on the formation of NAs. ⺠A low fat meat is preferable together with as short as possible grilling time. ⺠Adequately prepared charcoal is significantly important for safety.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Kocak, M.Z. Ozel, F. Gogus, J.F. Hamilton, A.C. Lewis,