Items where Author is "Lu, Dr Fei"

Lu, F., Kuhnle, G. K. ORCID: https://orcid.org/0000-0002-8081-8931 and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2018) The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92. pp. 399-411. ISSN 0956-7135 doi: 10.1016/j.foodcont.2018.05.018

Lu, F. (2018) Formation and control of heterocyclic amines and polycyclic aromatic hydrocarbons during meat processing. PhD thesis, University of Reading.