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Title The formation of heterocyclic amines and flavor compounds during pan-frying of pork: Utilization of two new extraction methods
Author Pedersen, Søren Juhl
Supervisor Risum, Jørgen (Department of Food Production Engineering, National Food Institute, Technical University of Denmark, DTU, DK-2800 Kgs. Lyngby, Denmark)
Schäfer, Annette
Aaslyng, Margit Dall
Frandsen, Henrik Lauritz (Department of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, DTU, DK-2800 Kgs. Lyngby, Denmark)
Institution Technical University of Denmark, DTU, DK-2800 Kgs. Lyngby, Denmark
Thesis level Bachelor thesis
Year 2008
Admin Creation date: 2009-02-23    Update date: 2009-08-06    Source: dtu    ID: 239335    Original MXD