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

Amanat Ali*, Mostafa Waly, Sankar Devarajan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)
Original languageEnglish
Title of host publicationMitigating Contamination from Food Processing
EditorsBahruddin Saad, Rosanna Tofalo
PublisherRoyal Society of Chemistry
Pages187-211
Number of pages25
Edition20
ISBN (Electronic)9781782629221, 9781788010733, 9781788011273, 9781788011785, 9781788012164, 9781788013413, 9781788014366
DOIs
Publication statusPublished - 2020

Publication series

NameFood Chemistry, Function and Analysis
Number20
Volume2020-January
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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