Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Faulkner, Jessalin

Date: 1994

Subjects: Amines
Antioxidants
Beef
Heterocyclic compounds
Maillard reaction
Mutagens

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiii, 114 pages

Permalink: https://doi.org/doi:10.25335/0agz-qk91