Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary
Article first published online: 11 JAN 2010
DOI: 10.1111/j.1750-3841.2009.01491.x
© 2010 Institute of Food Technologists®
Additional Information
How to Cite
Puangsombat, K. and Smith, J. S. (2010), Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary. Journal of Food Science, 75: T40–T47. doi: 10.1111/j.1750-3841.2009.01491.x
Publication History
- Issue published online: 1 MAR 2010
- Article first published online: 11 JAN 2010
- MS 20090969 Submitted 10/1/2009, Accepted 11/22/2009.
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