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The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk |
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| Authors: | Kubra Unal Mustafa Karakaya Fatih Oz |
| Affiliation: | 1. Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey;2. Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Turkey |
| Abstract: | |
| Keywords: | animal fat barbecue heterocyclic aromatic amine spice sucuk |