Problems associated with the determination of heterocyclic amines in cooked foods and human exposure-Reference-Cited by-同舟云学术

Problems associated with the determination of heterocyclic amines in cooked foods and human exposure

Published:2002-08 Issue:8 Volume:40 Page:1197-1203
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Skog K

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference55 articles.

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4. de Meester, C., Galceran, M.T., Rabache, M., 1997. Chemical analysis of heterocyclic amines (HAAs) in a commercial sample of beef extract. European Commison BCR Information, Chemical Analysis, Report EUR 17652 EN.

5. Determination of heterocyclic aromatic amines in food products;Fay;Mutation Research,1997

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