Effect of recipes on crust formation and mutagenicity in meat products during baking |
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| Authors: | EVA HOLTZ ,CHRISTINA SKJÖ LDEBRAND,MARGARETHA JÄ GERSTAD,ANITA LASER REUTERSWÄ RD,PER-ERIK ISBERG |
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| Affiliation: | Department of Food Engineering, University of Lund, P. O. Box 50, S-230 53 Alnarp;Department of Nutrition, Chemical Centre. University of Lund, P. O. Box 740, S-220 07 Lund;Swedish Meat Research Institute, P. O. Box 504, S-224 00 Kävlinge;Department of statistics university of Lund, P.O. Box7008, S-200 07 Lund Sweden |
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