Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4648-4651

  Knize, M G ^a   Sinha, R ^b   Brown, E D ^c   Salmon, C P ^a   Levander, O A ^c   Felton, J S ^a   Rothman, N ^b  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^b NATIONAL CANCER INSTITUTE   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Cooking mutagens; DiMeIQx; Heterocyclic amines; MeIQx; PhIp

Indexed keywords

GALLUS GALLUS;

EID: 0001508294     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980639a     Document Type: Article

References (18)

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