Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography

ÖZ F., KIZIL M.

Food Analytical Methods, cilt.6, sa.5, ss.1370-1378, 2013 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 6 Sayı: 5
• Basım Tarihi: 2013
• Doi Numarası: 10.1007/s12161-012-9553-9
• Dergi Adı: Food Analytical Methods
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.1370-1378
• Anahtar Kelimeler: Heterocyclic aromatic amines, Commercial frozen meat products, Solid-phase extraction, Ultrafast liquid chromatography (UFLC), COOKING METHODS, BEEF, CHICKEN, MARINADES, EXPOSURE, EXTRACT, TIME, QUANTITATION, TEMPERATURE, HAMBURGERS
• Atatürk Üniversitesi Adresli: Evet