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The aim of the present survey was to investigate the effectiveness of different chitosans (oligosaccharide and acid soluble) and cooking methods (deep‐fat frying and barbecuing) on the formation of four potentially carcinogenic heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx) in fish fillet of huso (Huso huso). The results demonstrated that chitosans imparted significantly (p ≤ .05) favorable characteristics...