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

Amanat Ali; Mostafa I. 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 I. Waly, Sankar Devarajan

^*المؤلف المقابل لهذا العمل

Food Science and Nutrition

نتاج البحث: Chapter

6 اقتباسات (Scopus)

اللغة الأصلية	English
عنوان منشور المضيف	Food Chemistry, Function and Analysis
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
رقم المعيار الدولي للكتب (المطبوع)	9781782629221
المعرِّفات الرقمية للأشياء	https://doi.org/10.1039/9781788015813-00187
حالة النشر	Published - 2020

سلسلة المنشورات

الاسم	Food Chemistry, Function and Analysis
مستوى الصوت	2020-January

ASJC Scopus subject areas

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أهداف الأمم المتحدة للتنمية المستدامة

يساهم هذا المخرج في تحقيق أهداف الأمم المتحدة للتنمية المستدامة التالية (SDGs)

الوصول إلى المستند

10.1039/9781788015813-00187

الملفات والروابط الأخرى

قم بذكر هذا

Ali, A., Waly, M. I., & 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), Food Chemistry, Function and Analysis (20 طبعة, الصفحات 187-211). (Food Chemistry, Function and Analysis; المجلد 2020-January). 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 I.; Devarajan, Sankar.
Food Chemistry, Function and Analysis. محرر / Bahruddin Saad; Rosanna Tofalo. 20. طبعة Royal Society of Chemistry, 2020. صفحة 187-211 (Food Chemistry, Function and Analysis; المجلد 2020-January).

نتاج البحث: Chapter

Ali, A, Waly, MI & 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), Food Chemistry, Function and Analysis. 20 طبعة, Food Chemistry, Function and Analysis, المجلد 2020-January, Royal Society of Chemistry, الصفحات 187-211. https://doi.org/10.1039/9781788015813-00187

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