Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonić, Predrag; Clerjon, Sylvie; Debrauwer, Laurent
(Elsevier, 2016-12)
The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development ...