Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference39 articles.
1. Thermospray liquid chromatographic—mass spectrometric analysis of mutagenic substances present in tryptophan pyrolysates
2. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties
3. Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues
4. Ministerio de Agricultura, Pesca y Alimentación, “La Alimentación en España, 1999”, Ministerio de Agricultura, Pesca y Alimentación, Madrid, 2000.
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