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Material Type: Theses
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Program of Study: Food Science and Human Nutrition
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Subject: Aromatic amines
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Subject: Heterocyclic compounds
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Collection
Electronic Theses & Dissertations
2
Language
English
2
Copyright Status
In Copyright
2
Subject
Beef--Sensory evaluation
1
Cooking (Beef)
1
Fried food
1
Mutagenicity testing
1
Organosulfur compounds
1
Sour cherry
1
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The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)
Rodgers, William John
Text (2002)
Part of
Electronic Theses & Dissertations
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
Shin, Hanseung
Text (2001)
Part of
Electronic Theses & Dissertations
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