Heterocyclic Amine Content in Fast-food Meat Products

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Elsevier

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Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

By Sinha R.   Rothman N.   Salmon C.P.   Knize M.G.   Brown E.D.   Swanson C.A.   Rhodes D.   Rossi S.   Felton J.S.   Levander O.A.  

Food and Chemical Toxicology, Vol. 36, Iss. 4, 1998-04 ,pp. : 279-287

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Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan

By Tai-An chiang   wu pei-fen   Liao su ying   Li-Fang Wang   chin ko y.  

Food and Chemical Toxicology, Vol. 37, Iss. 2, 1999-02 ,pp. : 125-134

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Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates

By Zochling S.   Murkovic M.  

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Mutagenic Heterocyclic Aromatic Amines (HAAs) in 'Processed Food Flavour' Samples

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