Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

Author: Shabbir Muhammad Asim   Raza Ali   Anjum Faqir Muhammad   Khan Moazzam Rafiq   Suleria Hafiz Ansar Rasul  

Publisher: Taylor & Francis Ltd

ISSN: 1040-8398

Source: Critical Reviews in Food Science and Nutrition, Vol.55, Iss.1, 2015-01, pp. : 82-93

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