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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...