Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

Author:

Sinha R.,Knize M.G.,Salmon C.P.,Brown E.D.,Rhodes D.,Felton J.S.,Levander O.A.,Rothman N.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference30 articles.

1. Adamson R. H. (1990) Mutagens and carcinogens formed during cooking of food and methods to minimize their formation. In Cancer Prevention. Edited by V. T. DeVita, S. Hellman and S. A. Rosenberg. pp. 1–7. J.B. Lippincott Company, Philadelphia

2. American Meat Science Association (1978) Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association. Chicago, IL

3. Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork;Berg;Food and Chemical Toxicology,1990

4. New mutagens from cooked food;Felton;Progress in Clinical and Biological Research,1990

5. Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm;Gerhardsson De Verdier;International Journal of Cancer,1991

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