Chapter 11: Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Amanat Ali*, Mostafa I. Waly, Sankar Devarajan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)
Original languageEnglish
Title of host publicationFood Chemistry, Function and Analysis
EditorsBahruddin Saad, Rosanna Tofalo
PublisherRoyal Society of Chemistry
Number of pages25
ISBN (Electronic)9781782629221, 9781788010733, 9781788011273, 9781788011785, 9781788012164, 9781788013413, 9781788014366
ISBN (Print)9781782629221
Publication statusPublished - 2020

Publication series

NameFood Chemistry, Function and Analysis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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