Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay
The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis Inc.
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26389/1/Effects%20of%20Honey-Spices%20Marination%20on%20Polycyclic%20Aromatic%20Hydrocarbons%20and%20Heterocyclic%20Amines%20Formation%20in%20Gas-Grilled%20Beef%20Satay.pdf https://eprints.ums.edu.my/id/eprint/26389/ https://doi.org/10.1080/10406638.2020.1802302 |
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https://eprints.ums.edu.my/id/eprint/26389/1/Effects%20of%20Honey-Spices%20Marination%20on%20Polycyclic%20Aromatic%20Hydrocarbons%20and%20Heterocyclic%20Amines%20Formation%20in%20Gas-Grilled%20Beef%20Satay.pdfhttps://eprints.ums.edu.my/id/eprint/26389/
https://doi.org/10.1080/10406638.2020.1802302