Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties.AuthorsFan, Heyu; Hu, Huiyu; Li, Chang; Xie, Jianhua; Chen, Jie; Zeng, Maomao; Shen, Mingyue; Xie, MingyongPublicationJournal of Food Processing & Preservation, 2022, Vol 46, Issue 2, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.16288