Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Shin, Hanseung

Date Published: 2001

Subjects: Aromatic amines
Cooking (Beef)
Fried food
Heterocyclic compounds
Mutagenicity testing
Organosulfur compounds

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiii, 153 pages

Permalink: https://doi.org/doi:10.25335/gzfa-7m34

Full text