Formation of Heterocyclic Amines in a Meat Juice Model System
- 1 March 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (2) , 216-221
- https://doi.org/10.1111/j.1365-2621.1999.tb15868.x
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Statistical Aspects of Kinetic Modeling for Food Science ProblemsJournal of Food Science, 1996
- International renal cell cancer study. VII. role of dietInternational Journal of Cancer, 1996
- Effects of Time and Temperature on the Formation of MeIQx and DiMeIQx in a Model System Containing Threonine, Glucose, and CreatineJournal of Agricultural and Food Chemistry, 1995
- Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residuesCarcinogenesis: Integrative Cancer Research, 1995
- Meat, cooking methods and colorectal cancer: A case‐referent study in StockholmInternational Journal of Cancer, 1991
- HPLC profiles of mutagens in lean ground pork fried at different temperaturesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
- Mutagens in Cooked FoodPublished by American Chemical Society (ACS) ,1983
- Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried BeefPublished by American Chemical Society (ACS) ,1983
- Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acidsFood Chemistry, 1983