Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment

M Gibis - Comprehensive Reviews in Food Science and Food …, 2016 - Wiley Online Library
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …
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Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment.

M Gibis - Comprehensive Reviews in Food Science and Food …, 2016 - europepmc.org
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Heterocyclic aromatic amines in cooked meat products: causes, formation, occurrence, and risk assessment.

M Gibis - 2016 - cabidigitallibrary.org
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

[引用][C] Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

M Gibis - Comprehensive Reviews in Food Science and Food …, 2016 - cir.nii.ac.jp
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and
Risk Assessment | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ …

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

M Gibis - Comprehensive Reviews in Food Science and Food …, 2016 - infona.pl
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

M Gibis - Comprehensive reviews in food science and …, 2016 - pubmed.ncbi.nlm.nih.gov
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment.

M Gibis - Comprehensive Reviews in Food Science & Food …, 2016 - search.ebscohost.com
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

[引用][C] Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

M Gibis - 2016