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Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Maria Buła1, Wiesław Przybylski2, Danuta Jaworska2

  • 1Analytical Centre, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
GlucoseHAAsPorkUltimate pH

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