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Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Detailed Information
- Material Type
- 보고서
- ISSN
- 12267708
- Title/Author
- Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops / Han-Seung Shin
- Publish Info
- Seoul : Korean Society of Food Science and Technology, 2004.
- Material Info
- pp. 651-656
- Index Term-Uncontrolled
- INFLUENCE HONEY CONTAINING MARINADES HETEROCYCLIC AROMATIC AMINE FORMATION OVERALL MUTAGENICITY FRIED PORK CHOPS
- Added Entry-Personal Name
- Han-Seung Shin
- Host Item Entry
- Food Science and Biotechnology : 2004년 10월호 (제13권 5호) 2004, 10
- 모체레코드
- 모체정보확인
- Control Number
- shingu:219011
MARC
008041110s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aInfluence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops▼dHan-Seung Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 651-656
■653 ▼aINFLUENCE▼aHONEY▼aCONTAINING▼aMARINADES▼aHETEROCYCLIC▼aAROMATIC▼aAMINE▼aFORMATION▼aOVERALL▼aMUTAGENICITY▼aFRIED▼aPORK▼aCHOPS
■700 ▼aHan-Seung Shin
■773 ▼tFood Science and Biotechnology▼g2004년 10월호 (제13권 5호)▼d2004, 10
■SIS ▼aS024105▼b63688▼h4▼s2▼fP
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