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))
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 2313-2318
Другие темы
Compuesto organico del nitrogeno; Fish/ cooking; Compuestos heterociclicos; Compose organoazote; Compose heterocyclique; Poisson (aliment)/ cuisson; Pescado/ coccion
Язык
Английский
Примечание
35 ref.
1995-08-15
AGRIS AP
Поставщик данных
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