Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
Author
Summary, in English
Department/s
Publishing year
2004
Language
English
Document type
Dissertation
Publisher
Division of Applied Nutrition and Food Chemistry, Lund University
Topic
- Nutrition and Dietetics
Keywords
- Livsmedelsteknik
- Food and drink technology
- cancer
- frying
- mutagens
- beefburger
- chicken
- heterocyclic amines
- cooking
Status
Published
Supervisor
- [unknown] [unknown]
ISBN/ISSN/Other
- ISBN: 91-7422-050-0
Defence date
6 May 2004
Defence time
10:30
Defence place
Center for Chemistry and Chemical Engineering, Lecture hall B, Getingevägen 60, Lund Institute of Technology
Opponent
- Michael Murkovic (Prof.)