Determination of carcinogenic heterocyclic amines in satay by liquid chromatography

Environmental Monitoring and Assessment

Volumn 44, Issue 1-3, 1997, Pages 405-412

  Wu, J ^a   Lee, H K ^a   Wong, M K ^a   Ong, C N ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

HETEROCYCLIC AMINES;

CARCINOGENS; FLUORESCENCE; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUTAGENS; SPECTROPHOTOMETRY; TRACE ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETERS;

AMINES;

CARCINOGEN; HETEROCYCLIC AMINE;

ASSAY; CHICKEN; CONFERENCE PAPER; COOKING; FLUORESCENCE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MEAT; ULTRAVIOLET SPECTROPHOTOMETRY;

GALLUS GALLUS;

EID: 0031080475     PISSN: 01676369     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005760102062     Document Type: Conference Paper

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