Heterocyclic amines: Occurrence and prevention in cooked food

Environmental Health Perspectives

Volumn 104, Issue 3, 1996, Pages 280-288

  Robbana Barnat, Saida ^a   Rabache, Maurice ^b   Rialland, Emmanuelle ^b   Fradin, Jacques ^a  

^a Inst de Med Environnementale   (France)

^b Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Aminoimidazoazaarenes; Cooking methods; Health risk; Heterocyclic amines; Mutagenicity; Prevention

Indexed keywords

HETEROCYCLIC AMINE; LIPID; POLYCYCLIC AROMATIC HYDROCARBON DERIVATIVE; WATER;

ARTICLE; CANCER RISK; COOKING; FOOD CONTAMINATION; HEALTH HAZARD; MUTAGENICITY; PRECURSOR; PREVENTION; PRIORITY JOURNAL; TEMPERATURE;

EID: 0030012292     PISSN: 00916765     EISSN: None     Source Type: Journal    
DOI: 10.1289/ehp.96104280     Document Type: Article

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