Thermal Treatment: Heterocyclic Aromatic Amines

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish (US)
Title of host publicationProcess-Induced Food Toxicants
Subtitle of host publicationOccurrence, Formation, Mitigation, and Health Risks
PublisherJohn Wiley & Sons, Inc.
Pages75-115
Number of pages41
ISBN (Print)9780470074756
DOIs
StatePublished - Jul 11 2008

Keywords

  • HAAs in cooked meats, fish, and poultry
  • HAAs metabolism and implementation
  • Heterocyclic aromatic amines (HAAs)-diet hazardous chemicals

Cite this

Turesky, R. J. (2008). Thermal Treatment: Heterocyclic Aromatic Amines. In Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (pp. 75-115). John Wiley & Sons, Inc.. https://doi.org/10.1002/9780470430101.ch2c