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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines

O P Soladoye1, P Shand1, M E R Dugan2

  • 1University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.

Food Research International (Ottawa, Ont.)
|August 9, 2017
PubMed

Keywords:
Carcinogenic compoundsConduction cookingHeterocyclic aromatic aminesMicrowave cookingProcessed meatProtein carbonylation

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