IInhibition of heterocyclic amines in beef patties by spices
Master of Science === Department of Food Science === J. Scott Smith === Heterocyclic amines (HCAs) formed during cooking of meats at high temperatures are suspected cancer causing compounds and efforts have been made to reduce their levels. Spices possessing high levels of antioxidants have been sh...
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| Language: | en_US |
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Kansas State University
2013
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| Online Access: | http://hdl.handle.net/2097/16273 |