Heterocyclic aromatic amine content in pre-processed meat cuts produced in Canada

Food and Chemical Toxicology

Volumn 35, Issue 2, 1997, Pages 199-206

  Stavric, B ^a   Lau, B P Y ^a   Matula, T I ^b   Klassen, R ^a   Lewis, D ^a   Downie, R H ^b  

^a FOOD RESEARCH DIVISION   (Canada)

^b HEALTH CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; AROMATIC AMINE;

AMES TEST; ARTICLE; CANADA; DRUG IDENTIFICATION; DRUG ISOLATION; FOOD CONTROL; FOOD POISONING; FOOD PROCESSING; HEALTH HAZARD; LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MASS SPECTROMETRY; MEAT; MUTAGENIC ACTIVITY;

GALLUS GALLUS; SALMONELLA;

EID: 0031002163     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(97)85391-4     Document Type: Article

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