An epidemiologic approach to studying heterocyclic amines
Author:
Publisher
Elsevier BV
Subject
Health, Toxicology and Mutagenesis,Genetics,Molecular Biology
Reference23 articles.
1. Fast-food meat products have relatively low heterocyclic amine content;Knize;Food Chem. Toxicol.,1995
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3. Heterocyclic amine levels of restaurant food meat products;Knize;J. Agric. Food Chem.,1998
4. Heterocyclic aromatic amine content of pork cooked by different methods and degrees of doneness;Sinha;Food Chem. Toxicol.,1998
5. Heterocyclic aromatic amine content of beef cooked by different methods and degrees of doneness and beef gravy made from roast;Sinha;Food Chem. Toxicol.,1998
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