date:Mar 27, 2013
This week, Ming-fu Wang, associate professor at Hong Kong Universitys School of Biological Sciences and leader of the research team, published research showing that some novel food components, along with the appropriate cooking method, will make a big dent in the development of carcinogens as a meat is being heated.
Western tastes
Western-style eating, which is becoming increasingly popular in Hong Kong, involves more meat dishes and barbecues cooked under high temperatures, said Wang.
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