Formation of Heterocyclic Amines in Fried Fish Fiber during Processing and Storage

By Chen B. H.   Lee K. H.   Tai C.-Y.  

Journal of Food Protection, Vol. 63, Iss. 10, 2000-10 ,pp. : 1415-1420

International Association for Food Protection

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Formation of heterocyclic amines during cooking of duck meat

By Liao G.Z.  

Food Additives & Contaminants: Part A, Vol. 29, Iss. 11, 2012-11 ,pp. : 1668-1678

Taylor & Francis Ltd

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Formation of Heterocyclic Amines in Cooked Chicken Legs

By Chiu C. P.   Yang D. Y.   Chen B. H.  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 712-719

International Association for Food Protection

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Lack of Formation of Heterocyclic Amines in Fumes from Frying French Fries

By Hsu H. Y.   Inbaraj B. Stephen   Chen B. H.  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2230-2236

International Association for Food Protection

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Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents

By Hwang D.K.   Ngadi M.  

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Academic Press

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