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Heterocyclic aromatic amine formation in grilled bacon, beef and fish in grill scrapings

1993

Gross, G.A. | Turesky, R.J. | Fay, L.B. | Stillwell, W.G. | Skipper, P.L. | Tannenbaum, S.R. (Department of Chemistry and Division of Toxicology, Massachussetts Institute of Technology, Cambridge, MA 02139 (USA))

AGROVOC Keywords
aminas amine amines bacon beef carne de res heterocyclic compounds lard de poitrine organic nitrogen compounds tocino magro viande bovine
Bibliographic information
Volume 14 Issue 11
Pagination
pp. 2313-2318
Other Subjects
Compuesto organico del nitrogeno; Fish/ cooking; Compuestos heterociclicos; Compose organoazote; Compose heterocyclique; Poisson (aliment)/ cuisson; Pescado/ coccion
Language
English
Note
35 ref.
1995-08-15
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