Heterocyclic aromatic amine formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3173-3179

  Costa, Mariana ^a,b   Viegas, Olga ^a,b   Melo, Armindo ^a,b   Petisca, Catarina ^a,b   Pinho, Oĺivia ^a,b   Ferreira, Isabel M P L ^a,b  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Charcoal grilling; Heterocyclic aromatic amines; HPLC; Salmon; Sardines

Indexed keywords

CARCINOGEN; HETEROCYCLIC COMPOUND; MUTAGENIC AGENT;

ANIMAL; ARTICLE; ATLANTIC SALMON; FISH; FOOD HANDLING; HEAT; MEAT; METHODOLOGY;

ANIMALS; CARCINOGENS; FISHES; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; MEAT; MUTAGENS; SALMO SALAR;

CLUPEIDAE; SALMO SALAR; SARDINA PILCHARDUS;

EID: 65349186146     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8035808     Document Type: Article

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