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Food Chemistry, Vol. 68, Iss. 3, 2000-02 ,pp. : 299-308

Elsevier

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Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

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Influence of pro- and antioxidants on the formation of mutagenic--carcinogenic heterocyclic amines in a model system

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Effects of various additives on the formation of heterocyclic amines in fried fish fibre

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Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 309-316

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