Occurrence of heterocyclic aromatic amines in the Swiss diet: Analytical method, exposure estimation and risk assessment

Food Additives and Contaminants

Volumn 18, Issue 6, 2001, Pages 533-551

  Zimmerli, Bernhard ^a   Rhyn, Peter ^a   Zoller, Otmar ^a   Schlatter, Josef ^a  

^a FEDERAL OFFICE OF PUBLIC HEALTH   (Switzerland)

Author keywords

Analytical method; Cooked meat; Exposure; Heterocyclic aromatic amines; Risk assessment; Switzerland

Indexed keywords

AROMATIC AMINE; CATION; HETEROCYCLIC AMINE; HYDROCHLORIC ACID; IMIDAZOLE DERIVATIVE; PYRIDINE DERIVATIVE; QUINOLINE DERIVATIVE; QUINOXALINE DERIVATIVE;

ANALYTIC METHOD; ARTICLE; CANCER RISK; CARCINOGENICITY; CATERING SERVICE; CATION EXCHANGE; CONTROLLED STUDY; DIET; EXPOSURE; EXTRACTION; FOOD ANALYSIS; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOME; MEAT; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RISK ASSESSMENT; SWITZERLAND; ULTRAVIOLET RADIATION;

EID: 0034981893     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030119545     Document Type: Article

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