Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet

Food and Chemical Toxicology

Volumn 39, Issue 1, 2001, Pages 29-43

  Keating, G A ^a   Bogen, K T ^a  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

Author keywords

Food mutagens; Heterocyclic amines; Internal temperature; Meat

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; HETEROCYCLIC AMINE;

ADOLESCENT; ADULT; ANALYTIC METHOD; ARTICLE; CARCINOGENESIS; CHICKEN; CHILD; CONTROLLED STUDY; COOKING; DIET; FEMALE; FISH; FOOD INTAKE; HEAT TRANSFER; HUMAN; INFANT; MALE; MEAT; NORMAL HUMAN; REGRESSION ANALYSIS; TEMPERATURE; THERMAL EXPOSURE; WEIGHT REDUCTION;

AMINES; ANIMALS; CATTLE; CHICKENS; COOKERY; FISHES; FOOD ANALYSIS; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; MEAT; MUTAGENS; NUTRITION SURVEYS; REGRESSION ANALYSIS; SWINE; TEMPERATURE; UNITED STATES; WEIGHT LOSS;

GALLUS GALLUS;

EID: 0035106425     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(00)00115-0     Document Type: Article

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