Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

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Authors: Alain Kondjoyan, Sylvie Chevolleau, Stéphane Portanguen, Jérôme Molina, Predrag Ikonic, Sylvie Clerjon, Laurent Debrauwer

Journal title: Food Chemistry

Journal number: 213

Journal publisher: Elsevier BV

Published year: 2016

Published pages: 641-646

DOI identifier: 10.1016/j.foodchem.2016.06.118

ISSN: 0308-8146