Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

Food and Chemical Toxicology

Volumn 36, Issue 4, 1998, Pages 289-297

  Sinha, R ^a   Knize, M G ^b   Salmon, C P ^b   Brown, E D ^c   Rhodes, D ^c   Felton, J S ^b   Levander, O A ^c   Rothman, N ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Barbecue; DiMeIQx; Grill; Ham steak; Heterocyclic amines; Hot dog; IQ; Meat; MeIQ; MeIQx; Microwave; Oven broil; Pan fry; PhIP; Pork; Pork chop; Sausage

Indexed keywords

2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; HETEROCYCLIC AMINE;

ARTICLE; CANCER RISK; CARCINOGENESIS; COOKING; SWINE;

ANIMALIA; CANIS FAMILIARIS; SUS SCROFA;

EID: 0032489793     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(97)00159-2     Document Type: Article

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