Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Haskaraca, Güliz

dc.contributor.authors	Haskaraca, G ; Demirok, E ; Kolsarici, N ; Oz, F ; Ozsarac, N
dc.date.accessioned	2020-03-06T08:32:43Z
dc.date.available	2020-03-06T08:32:43Z
dc.date.issued	2014
dc.identifier.citation	Haskaraca, G ; Demirok, E ; Kolsarici, N ; Oz, F ; Ozsarac, N (2014). Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. FOOD RESEARCH INTERNATIONAL, , 381-373
dc.identifier.issn	0963-9969
dc.identifier.uri	https://doi.org/10.1016/j.foodres.2014.04.001
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67372
dc.language	English
dc.publisher	ELSEVIER
dc.title	Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products
dc.type	Proceedings Paper
dc.identifier.startpage	373
dc.identifier.endpage	381
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Haskaraca, Güliz
dc.relation.journal	FOOD RESEARCH INTERNATIONAL
dc.identifier.wos	WOS:000342552500014
dc.identifier.doi	10.1016/j.foodres.2014.04.001
dc.contributor.author	Haskaraca, Güliz