The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province
In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples. The amount of Heterocyclic Aromatic Amines (HAA) o...
| Published in: | Cumhuriyet Science Journal |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Sivas Cumhuriyet Üniversitesi
2022-06-01
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| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/2092750 |