Heterocyclic amines content of meat and fish cooked by Brazilian methods

Journal of Food Composition and Analysis

Volumn 23, Issue 1, 2010, Pages 61-69

  Iwasaki, Motoki ^a   Kataoka, Hiroyuki ^b   Ishihara, Junko ^a   Takachi, Ribeka ^a   Hamada, Gerson Shigeaki ^c   Sharma, Sangita ^d   Le Marchand, Loïc ^d   Tsugane, Shoichiro ^a  

^a NATIONAL CANCER CENTER   (Japan)

^b SHUJITSU UNIVERSITY   (Japan)

^c Nikkei Disease Prevention Center   (Brazil)

^d UNIVERSITY OF HAWAII CANCER CENTER   (United States)

Author keywords

Brazil; Cooking method; Dietary intake; Fish; Food analysis; Food composition; Food safety; Heterocyclic amines; Meat; Toxicological effects of food processing

Indexed keywords

CLUPEIDAE;

EID: 77649171275     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.07.004     Document Type: Article

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