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Heterocyclic amines (HAs) as potent mutagens are formed in meat floss which is a boiled, shredded and fried traditional meat product. In this study, effects of frying oils (lard, soybean oil and palm oil) on the formation of HAs in meat floss during frying have been investigated. The results showed that the contents of Norharman, Harman, AαC and MeAαC in meat floss that treated with lard and palm...
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