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Research Institute of Food Science and Technology
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The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet
by
Hojat Mirsadeghi
,
Alireza Alishahi
,
Mahdi Ojagh
,
Parastoo Pourashouri
Published 2020
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Research
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Alireza Alishahi
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Hojat Mirsadeghi
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Mahdi Ojagh
1
Parastoo Pourashouri
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Food processing and manufacture
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TP368-456
1
beluga fillet
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chitosan
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cooking loss
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heterocyclic aromatic amines
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Directory of Open Access Journals: DOAJ Articles
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Persian
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Beluga
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