Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
The effect of a green tea marinade on the formation of heterocyclic aromatic amines (HAs) was examined in pan-fried beef cooked at 180-200 degrees C for 4 min each side. Different marinating times were assayed and unmarinated samples cooked in similar conditions provided reference HAs levels. A gree...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/99045 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/99045 |