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Food Additives & Contaminants: Part A Volume 30, 2013 - Issue 9
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Original Articles

Formation and mitigation of heterocyclic aromatic amines in fried pork

Yan ZhangKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin300457, China
,
Chundi YuKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin300457, China;College of Food Science and Engineering, Qingdao Agricultural University, Qingdao266109, China
,
Jingbo MeiKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin300457, China
&
Shuo WangKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin300457, ChinaCorrespondence[email protected]
Pages 1501-1507 | Received 10 Mar 2013, Accepted 21 May 2013, Published online: 17 Jul 2013

References

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