Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay
The aim of the study was first to determine the effect of different types of sugar as marinating ingredients on the formation of heterocyclic amines in grilled chicken (satay). Table sugar, brown sugar, and honey were used. Internal temperature and weight loss of the grilled chicken were measured. H...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | Thesis |
| Hizkuntza: | English |
| Argitaratua: |
2014
|
| Sarrera elektronikoa: | http://ethesis.upm.edu.my/id/eprint/7328/1/FSTM%202014%2010.pdf |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Izan zaitez lehena ohar bat uzten!