Effect of Commercial Marinades on the Mutagenic Activity, Sensory Quality and Amount of Heterocyclic Amines in Chicken Grilled under Different Conditions

Author： Tikkanen L.M.   Latva-Kala K.J.   Heinio R.-L.  

Publisher： Elsevier

ISSN： 0278-6915

Source： Food and Chemical Toxicology, Vol.34, Iss.8, 1996-08, pp. : 725-730

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of rosemary on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia

By Awney Hala A.   Sindi Heba  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 2, 2010-03 ,pp. : 192-203

Informa Healthcare

Access to resources Recommend Favorite

The Effect of Teas on the In Vitro Mutagenic Potential of Heterocyclic Aromatic Amines

By Garcia M.   Gonzalez C.   Pascual I.   Zeller T.L.   Stanko B.B.   Cleverley W.O.   Stavric B.   Matula T.I.   Klassen R.   Downie R.H.  

Food and Chemical Toxicology, Vol. 34, Iss. 6, 1996-06 ,pp. : 515-523

Elsevier

Access to resources Recommend Favorite

Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

By Umme A.   Bambang S.S.   Salmah Y.   Jamilah B.  

Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 293-301

Elsevier

Access to resources Recommend Favorite

Effects of Marinating on Heterocyclic Amine Carcinogen Formation in Grilled Chicken

By Salmon C.P.   Knize M.G.   Felton J.S.  

Food and Chemical Toxicology, Vol. 35, Iss. 5, 1997-05 ,pp. : 433-441

Elsevier

Access to resources Recommend Favorite

Screening for heterocyclic amines in chicken cooked in various ways

By Solyakov A.   Skog K.  

Food and Chemical Toxicology, Vol. 40, Iss. 8, 2002-08 ,pp. : 1205-1211

Elsevier

Access to resources Recommend Favorite