Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken

Food and Chemical Toxicology

Volumn 35, Issue 5, 1997, Pages 433-441

  Salmon, C P ^a   Knize, M G ^a   Felton, J S ^a  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; AMINO ACID; CARCINOGEN; HETEROCYCLIC AMINE;

ARTICLE; CHICKEN; CONTROLLED STUDY; COOKING; FOOD PROCESSING; MEAT; MUTAGENICITY; NONHUMAN;

AMINES; ANIMALS; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FOOD ANALYSIS; HETEROCYCLIC COMPOUNDS; IMIDAZOLES; MEAT; MUTAGENICITY TESTS; MUTAGENS; QUINOXALINES; SALMONELLA TYPHIMURIUM;

EID: 0030971649     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(97)00020-3     Document Type: Article

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