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Subject: Aromatic amines
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Subject: Cooking (Beef)
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Electronic Theses & Dissertations
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Theses
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Cooking (Beef)
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Food contamination
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Fried food
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Heterocyclic compounds
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Mutagenicity testing
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Organosulfur compounds
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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
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
Balogh, Zsuzsanna
Text (1995)
Part of
Electronic Theses & Dissertations
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