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2009•Meat ScienceRequires access

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

Guozhou Liao, G.Y. Wang, X.L. Xu, Guanghong Zhou

Open publisher page 152 citations

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Key concepts: Chicken breast, Chemistry, Roasting, Cooking methods, Food science, Charcoal, Chicken Liver, High-performance liquid chromatography

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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast — Research Paper | ScholarLens