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

This publication has 22 references indexed in Scilit:

• Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues
  Carcinogenesis: Integrative Cancer Research, 1995
• Intake of fried meat and risk of cancer: A follow‐up study in finland
  International Journal of Cancer, 1994
• Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions
  Carcinogenesis: Integrative Cancer Research, 1994
• Induction of mammary tumors in female Sprague—Dawley rats by the food-derived carcinogen 2-amino-1-methyl-6-phenyliniidazo [4,5-b]pyridine and effect of dietary fat
  Carcinogenesis: Integrative Cancer Research, 1994
• Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings
  Carcinogenesis: Integrative Cancer Research, 1993
• A Prospective Study of Dietary Fat and Risk of Prostate Cancer
  JNCI Journal of the National Cancer Institute, 1993
• The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures
  European Journal Of Cancer Prevention, 1993
• Meat, cooking methods and colorectal cancer: A case‐referent study in Stockholm
  International Journal of Cancer, 1991
• A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)
  Carcinogenesis: Integrative Cancer Research, 1991
• Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.
  Environmental Health Perspectives, 1986