| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6400418 | LWT - Food Science and Technology | 2015 | 8 Pages |
Abstract
The use of native spices during grilling of meat will minimize the formation of heterocyclic amines and therefore will help to avoid toxic and carcinogenic effects from these toxins.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
S. Jinap, Shahzad Zafar Iqbal, Roshny M.P. Selvam,