Journal of Animal and Veterinary Advances
Year: 2010 | Volume: 9 | Issue: 8 | Page No.: 1259-1264
DOI: 10.3923/javaa.2010.1259.1264  
Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish
F. Oz, G. Kaban and M. Kaya
 
Citations
 Oz, F., 2010. The effect of different thawing methods on heterocyclic aromatic amine contents of beef chops cooked by different methods. J. Anim. Vet. Adv., 9:2327-2332.
DOI: 10.3923/javaa.2010.2327.2332
URL: http://medwelljournals.com/abstract/?doi=javaa.2010.2327.2332