Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef

Journal of the National Cancer Institute

Volumn 92, Issue 21, 2000, Pages 1773-1778

  Salmon, Cynthia P ^a   Knize, Mark G ^a   Panteleakos, Frances N ^a   Wu, Rebekah W ^a   Nelson, David O ^a   Felton, James S ^a  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARCINOGEN; HETEROCYCLIC AMINE;

ARTICLE; BACTERIUM CONTAMINATION; CATTLE; COOKING; ESCHERICHIA COLI; FOOD SAFETY; NONHUMAN; PRIORITY JOURNAL; TEMPERATURE SENSITIVITY;

ESCHERICHIA COLI;

EID: 0034331297     PISSN: 00278874     EISSN: None     Source Type: Journal    
DOI: 10.1093/jnci/92.21.1773     Document Type: Article

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