|
|||||
|
|
The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils |
|
| Authors: | Elif Ekiz Fatih Oz |
| Affiliation: | Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey |
| Abstract: | |
| Keywords: | frying oils meatball deep-fat frying fatty acid composition heterocyclic aromatic amine |