The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle

Öz, Fatih; Kaya, Mükerrem

doi:10.1111/j.1745-4549.2011.00532.x

Makale Tam Makale Uluslararası 2011

The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle

Fatih Öz, Mükerrem Kaya

JOURNAL OF FOOD PROCESSING AND PRESERVATION Cilt 35 · Sayı 6 · ss. 806–812 · 01.12.2011

DOI ile aç

Atıf için künye

Öz, F., & Kaya, M. (2011). The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 35(6), 806–812. https://doi.org/10.1111/j.1745-4549.2011.00532.x

BibTeX

@article{oz2011-270131,
  author = {Öz, Fatih and Kaya, Mükerrem},
  title = {The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle},
  journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
  year = {2011},
  volume = {35},
  number = {6},
  pages = {806--812},
  issn = {0145-8892},
  doi = {10.1111/j.1745-4549.2011.00532.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/270131-the-inhibitory-effect-of-red-pepper-on-heterocyclic-aromatic-amines-in-fried}
}