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Subject: Heterocyclic compounds
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Electronic Theses & Dissertations
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Amines
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Antioxidants
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Aromatic amines
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Beef
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Beef--Sensory evaluation
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Cooking (Beef)
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Fried food
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Maillard reaction
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Mutagenicity testing
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Organosulfur compounds
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Sour cherry
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Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
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
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)
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Electronic Theses & Dissertations
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