Proceedings/Recueil Des Communications Année : 2009

Prediction of Heterocyclic Amines formation during cooking in non-marinated beef meat

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hal-04423983 , version 1 (29-01-2024)

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  • HAL Id : hal-04423983 , version 1

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Alain Kondjoyan, Sylvie S. Chevolleau, Eléonore Greve, Philippe Gatellier, Véronique Santé-Lhoutellier, et al.. Prediction of Heterocyclic Amines formation during cooking in non-marinated beef meat. Proceedings of 55th International Congress of Meat Science and Technologiy (ICoMST), pp.996-998, 2009. ⟨hal-04423983⟩
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