Towards cooked meat less loaded in heterocyclic aromatic amines but sensorially acceptable! - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Other Publications Year : 2021

Towards cooked meat less loaded in heterocyclic aromatic amines but sensorially acceptable!

Maïa Meurillon
Magaly Angénieux
  • Function : Author
  • PersonId : 1207716
Frederic Mercier
  • Function : Author
  • PersonId : 1203689
Nathalie Kondjoyan
  • Function : Author
  • PersonId : 1207717
Erwan Engel
  • Function : Author
  • PersonId : 1171248
No file

Dates and versions

hal-03666395 , version 1 (12-05-2022)

Identifiers

  • HAL Id : hal-03666395 , version 1

Cite

Maïa Meurillon, Chloé Anderson, Magaly Angénieux, Frederic Mercier, Nathalie Kondjoyan, et al.. Towards cooked meat less loaded in heterocyclic aromatic amines but sensorially acceptable!. Proceeding of the 16th Weurman Flavour Research Symposium E. Guichard & J.L. Le Quéré (Eds): Proc, 2021. ⟨hal-03666395⟩

Collections

INRAE
6 View
0 Download

Share

Gmail Mastodon Facebook X LinkedIn More