Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants-Reference-Cited by-同舟云学术

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants

Published:2004-09 Issue:4 Volume:48 Page:292-298
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Borgen Eva,Skog Kerstin

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference33 articles.

1. , , Val av Lunchrätt. En orienterande studie för Livsmedelsverket. Project number 3615210, version 2. 2001, p. 17 (in Swedish).

2. , , , , , Contents in Foods, Bevarages and Tobacco. In: Nagao, M., Sugimura, T. (Eds.), Food borne Carcinogens, Heterocyclic Amines, John Wiley & Sons, Chichester, New York 2000, pp. 332-347.

3. International Agency for Research on Cancer, Some Natural Occurring and Synthetic Food Components, Furocoumarins and Ultraviolet Radiation. IARC Monographs of the Evaluation of the Carcinogenic Risk of Chemicals to Humans, Monograph, Lyon 1993, 56, 165-195.

4. , , Cancer Risk Based on Epidemiological Studies. In: Nagao, M., Sugimura, T. (Eds.), Food borne Carcinogens, Heterocyclic Amines, John Wiley & Sons, Chichester, New York 2000, pp. 332-347.

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