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Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine.
Du, Hongzhen; Wang, Qiang; Liu, Qian; Chen, Qian; Liu, Haotian; Xu, Ming; Kong, Baohua.
Affiliation
  • Du H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Wang Q; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Chen Q; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Xu M; Shimadzu Co., Ltd, Shenyang, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, China.
J Food Sci ; 87(6): 2527-2537, 2022 Jun.
Article in En | MEDLINE | ID: mdl-35546277
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pork Meat / Heterocyclic Compounds Limits: Humans Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pork Meat / Heterocyclic Compounds Limits: Humans Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: United States