|
|||||
|
|
The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines |
|
| Authors: | Meryem Nuray Fatih Oz |
| Affiliation: | Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey |
| Abstract: | |
| Keywords: | onion-water extract heterocyclic aromatic amine meatball lipid oxidation |