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Cooking meat at high temperatures can result in the formation of a. heterocyclic amines. b. nitrates. c. phytoestrogens. d. omega-3 fatty acids

Cooking meat at high temperatures can result in the formation of a. heterocyclic amines. b. nitrates. c. phytoestrogens. d. omega-3 fatty acids
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Cooking meat at high temperatures can result in the formation of a. heterocyclic amines. b. nitrates. c. phytoestrogens. d. omega-3 fatty acids

User Raj Dhakad
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4 votes

Answer:

a. heterocyclic amines.

User Leotsarev
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