Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken
The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24 h at 4 °C. The internal temperature, weight loss, free amino...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37231/1/Effect%20of%20different%20types%20of%20sugars%20in%20a%20marinating%20formulation%20on%20the%20formation%20of%20heterocyclic%20amines%20in%20grilled%20chicken.pdf http://psasir.upm.edu.my/id/eprint/37231/ |
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