Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue

Food and Chemical Toxicology

Volumn 37, Issue 1, 1999, Pages 1-11

  Solyakov, A ^a   Skog, K ^b   Jagerstad M ^c  

^a PLEKHANOV RUSSIAN UNIVERSITY OF ECONOMICS   (Russian Federation)

^b LUND UNIVERSITY   (Sweden)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Additional clean up; Bouillon concentrates; Carcinogens; Heterocyclic amines; HPLC; Mutagens; Pan residue; Process flavours

Indexed keywords

HETEROCYCLIC AMINE;

ARTICLE; FLAVOR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; PURIFICATION; VEGETABLE;

AMINES; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FLAVORING AGENTS; HEAT; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT;

ANIMALIA;

EID: 0032949007     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(98)00098-2     Document Type: Article

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