Screening for heterocyclic amines in chicken cooked in various ways

Food and Chemical Toxicology

Volumn 40, Issue 8, 2002, Pages 1205-1211

  Solyakov, A ^a   Skog, K ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Chicken; Cooked food; Heterocyclic amines; MeIQx; Mutagens; PhIP

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE 4,8 DIMETHYLIMIDAZOQUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; BETA CARBOLINE; HARMAN; HETEROCYCLIC AMINE; UNCLASSIFIED DRUG;

CHICKEN; CONCENTRATION (PARAMETERS); COOKING; CORRELATION ANALYSIS; FOOD; LOW TEMPERATURE; NONHUMAN; REVIEW;

GALLUS GALLUS;

EID: 0036285362     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(02)00054-6     Document Type: Article

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