Coupling of Water Activity and Colour Development of Roast Duck Skin under Forced Convection Drying
Roasting meat involves simultaneous heat and mass transfer, colour and flavour development and the formation of hazardous chemicals. The objectives of this study were to evaluate the effects of temperature and time on colour, 3,4-benzo(a)pyrene (BaP) and heterocyclic aromatic amines (HCAs) in roast...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
|
| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/9/1165 |