Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Amanat Ali; Mostafa Waly; Sankar Devarajan

doi:10.1039/9781788015813-00187

Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Amanat Ali^*, Mostafa Waly, Sankar Devarajan

^*المؤلف المقابل لهذا العمل

Food Science and Nutrition

نتاج البحث: Chapter

5 اقتباسات (Scopus)

اللغة الأصلية	English
عنوان منشور المضيف	Mitigating Contamination from Food Processing
المحررون	Bahruddin Saad, Rosanna Tofalo
ناشر	Royal Society of Chemistry
الصفحات	187-211
عدد الصفحات	25
طبعة	20
رقم المعيار الدولي للكتب (الإلكتروني)	9781782629221, 9781788010733, 9781788011273, 9781788011785, 9781788012164, 9781788013413, 9781788014366
المعرِّفات الرقمية للأشياء	https://doi.org/10.1039/9781788015813-00187
حالة النشر	Published - 2020

سلسلة المنشورات

الاسم	Food Chemistry, Function and Analysis
الرقم	20
مستوى الصوت	2020-January
رقم المعيار الدولي للدوريات (المطبوع)	2398-0656
رقم المعيار الدولي للدوريات (الإلكتروني)	2398-0664

ASJC Scopus subject areas

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الوصول إلى المستند

10.1039/9781788015813-00187

الملفات والروابط الأخرى

قم بذكر هذا

Ali, A., Waly, M., & Devarajan, S. (2020). Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer. في B. Saad, & R. Tofalo (المحررون), Mitigating Contamination from Food Processing (20 طبعة, الصفحات 187-211). (Food Chemistry, Function and Analysis; المجلد 2020-January, رقم 20). Royal Society of Chemistry. https://doi.org/10.1039/9781788015813-00187

Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer. / Ali, Amanat ; Waly, Mostafa; Devarajan, Sankar.
Mitigating Contamination from Food Processing. محرر / Bahruddin Saad; Rosanna Tofalo. 20. طبعة Royal Society of Chemistry, 2020. صفحة 187-211 (Food Chemistry, Function and Analysis; المجلد 2020-January, رقم 20).

نتاج البحث: Chapter

Ali, A , Waly, M & Devarajan, S 2020, Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer. في B Saad & R Tofalo (المحررون), Mitigating Contamination from Food Processing. 20 طبعة, Food Chemistry, Function and Analysis, رقم 20, المجلد 2020-January, Royal Society of Chemistry, الصفحات 187-211. https://doi.org/10.1039/9781788015813-00187

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