Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

Food and Chemical Toxicology

Volumn 35, Issue 6, 1997, Pages 555-565

  Skog, K ^a   Augustsson, K ^b   Steineck, G ^b   Stenberg, M ^a   Jagerstad M ^a  

^a LUND UNIVERSITY   (Sweden)

^b KAROLINSKA UNIVERSITY HOSPITAL   (Sweden)

Author keywords

Fish; Heterocyclic amines; HPLC; Meat; Pan residue

Indexed keywords

2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 6 METHYLDIPYRIDO[1,2 A:3',2' D]IMIDAZOLE; 2 AMINODIPYRIDO[1,2 A:3',2' D]IMIDAZOLE; BETA CARBOLINE; HARMAN; HETEROCYCLIC AMINE;

ANIMAL TISSUE; ARTICLE; COOKING; FISH; FOOD ANALYSIS; MEAT; NONHUMAN;

AMINES; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; COOKING AND EATING UTENSILS; FISHES; FOOD ANALYSIS; HETEROCYCLIC COMPOUNDS; MEAT PRODUCTS;

ANIMALIA; GALLUS GALLUS; RANGIFER TARANDUS;

EID: 0030919316     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(97)00021-5     Document Type: Article

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