Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza
- Author
- GIBIS, Monika1 ; WEISS, Jochen1
[1] Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany - Source
Journal of food science. 2013, Vol 78, Num 4-6 ; C832-C838 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- baked pizza ham heterocyclic amines salami sensory evaluation
- Keyword (fr)
- Amine Analyse sensorielle Cuisson au four Ecimage Jambon Produit congelé Salami Pizza Produit carné Produit charcuterie
- Keyword (en)
- Amine Sensory analysis Baking Topping Ham Frozen product Salami Meat product Pork product
- Keyword (es)
- Amina Análisis sensorial Cocimiento al horno Desmoche Jamón Producto congelado Salami Producto de carne Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27516855
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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