Article ID Journal Published Year Pages File Type
5792341 Meat Science 2013 6 Pages PDF
Abstract
► Effect of cooking method on HAs concentration in chicken and beef satay was studied. ► Microwave pretreatment before grilling showed lower HA concentration. ► Microwave-deep frying produces less HAs in medium and well done cooked satay.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay
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