Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia-Reference-Cited by-同舟云学术

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Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

Published:2010-08 Issue:8 Volume:27 Page:1060-1071
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Jahurul M.H.A.,Jinap S.,Ang S.J.,Abdul-Hamid A.,Hajeb P.,Lioe H.N.,Zaidul I.S.M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440041003801190

Reference48 articles.

1. Assessment of the human exposure to heterocyclic amines

2. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study

3. U.S. dietary exposures to heterocyclic amines*

4. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet

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