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Heterocyclic Aromatic Amine Content in Pre-processed Meat Cuts Produced in Canada

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Polar and Non-polar Heterocyclic Amines in Cooked Fish and Meat Products and their Corresponding Pan Residues

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Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef

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Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties

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