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

^*Corresponding author for this work

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

6 Citations (Scopus)

Original language	English
Title of host publication	Food Chemistry, Function and Analysis
Editors	Bahruddin Saad, Rosanna Tofalo
Publisher	Royal Society of Chemistry
Pages	187-211
Number of pages	25
Edition	20
ISBN (Electronic)	9781782629221, 9781788010733, 9781788011273, 9781788011785, 9781788012164, 9781788013413, 9781788014366
ISBN (Print)	9781782629221
DOIs	https://doi.org/10.1039/9781788015813-00187
Publication status	Published - 2020

Publication series

Name	Food Chemistry, Function and Analysis
Volume	2020-January

ASJC Scopus subject areas

Analytical Chemistry
Food Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1039/9781788015813-00187

Cite this

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. ed. / Bahruddin Saad; Rosanna Tofalo. 20. ed. Royal Society of Chemistry, 2020. p. 187-211 (Food Chemistry, Function and Analysis; Vol. 2020-January).

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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M3 - Chapter

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

Publication series

ASJC Scopus subject areas

UN SDGs

Access to Document

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