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Influence of Frying Fat on the Formation of Heterocyclic Amines in Fried Beefburgers and Pan Residues

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Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

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Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system

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Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods

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