satay beef
Selected indexed studies
- The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. (Molecules, 2020) [PMID:32858787]
- Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay. (Meat Sci, 2013) [PMID:23501251]
- Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. (Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2018) [PMID:29334335]
_Worker-drafted node — pending editorial review._
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Sources
- The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. (2020) pubmed
- Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay. (2013) pubmed
- Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. (2018) pubmed
- Application of real-time PCR for analysis canine meat (Canis lupus familiaris) in goat's satay for halal authentication study. (2025) pubmed
- Prevalence of Listeria monocytogenes in foods in Malaysia. (1994) pubmed