Formation of Heterocyclic Amines during Meat Extract Processing and Cooking

Author:

Aeschbacher H. U.

Publisher

Springer US

Reference23 articles.

1. Aeschbacher, H.U., Finot, P.A. and Wolleb, U. (1983). Interaction of histidine-containing test substances and extraction methods with the Ames mutagenicity test. Mutation Res., 113, 103–116.

2. Aeschbacher, H.U. (1986). Possible cancer risk of dietary heat reaction products. Proceedings of Euro. Food Tox. II Conf. (Inst. of Toxicol. ed). Schwerzenbach, Switzerland, pp 112–126.

3. Aeschbacher, H.U. (1990). Genetic toxicology of food products. In: Environment. Genotoxicity, Risk and Modulation. (M.L. Mendelson ed). Alan R. Liss Inc., New York, in press.

4. Berg, I., Oevervik, E., Nord, C.E. and Gustafsson, J.A. (1988). Mutagenic activity in smoke formed during broiling of lean pork. Mutation Res., 207, 199–204.

5. De Meester, C. (1989). Bacterial mutagenicity of heterocyclic amines found in heat processed food. Mutation Res., 221, 235–262.

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