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Results: 1-9 |
Results: 9
HETEROCYCLIC AMINE CONTENT IN BEEF COOKED BY DIFFERENT METHODS TO VARYING DEGREES OF DONENESS AND GRAVY MADE FROM MEAT DRIPPINGS
Authors: SINHA R ROTHMAN N SALMON CP KNIZE MG BROWN ED SWANSON CA RHODES D ROSSI S FELTON JS LEVANDER OA
Citation: R. Sinha et al., HETEROCYCLIC AMINE CONTENT IN BEEF COOKED BY DIFFERENT METHODS TO VARYING DEGREES OF DONENESS AND GRAVY MADE FROM MEAT DRIPPINGS, Food and chemical toxicology, 36(4), 1998, pp. 279-287
HETEROCYCLIC AMINE CONTENT OF PORK PRODUCTS COOKED BY DIFFERENT METHODS AND TO VARYING DEGREES OF DONENESS
Authors: SINHA R KNIZE MG SALMON CP BROWN ED RHODES D FELTON JS LEVANDER OA ROTHMAN N
Citation: R. Sinha et al., HETEROCYCLIC AMINE CONTENT OF PORK PRODUCTS COOKED BY DIFFERENT METHODS AND TO VARYING DEGREES OF DONENESS, Food and chemical toxicology, 36(4), 1998, pp. 289-297
HETEROCYCLIC AMINE CONTENT IN RESTAURANT-COOKED HAMBURGERS, STEAKS, RIBS, AND CHICKEN
Authors: KNIZE MG SINHA R BROWN ED SALMON CP LEVANDER OA FELTON JS ROTHMAN N
Citation: Mg. Knize et al., HETEROCYCLIC AMINE CONTENT IN RESTAURANT-COOKED HAMBURGERS, STEAKS, RIBS, AND CHICKEN, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4648-4651
ANALYSIS OF FOODS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS BY SOLID-PHASE EXTRACTION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
Authors: KNIZE MG SALMON CP HOPMANS EC FELTON JS
Citation: Mg. Knize et al., ANALYSIS OF FOODS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS BY SOLID-PHASE EXTRACTION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of chromatography, 763(1-2), 1997, pp. 179-185
EFFECTS OF MARINATING ON HETEROCYCLIC AMINE CARCINOGEN FORMATION IN GRILLED CHICKEN
Authors: SALMON CP KNIZE MG FELTON JS
Citation: Cp. Salmon et al., EFFECTS OF MARINATING ON HETEROCYCLIC AMINE CARCINOGEN FORMATION IN GRILLED CHICKEN, Food and chemical toxicology, 35(5), 1997, pp. 433-441
HEALTH RISKS OF HETEROCYCLIC AMINES
Authors: FELTON JS MALFATTI MA KNIZE MG SALMON CP HOPMANS EC WU RW
Citation: Js. Felton et al., HEALTH RISKS OF HETEROCYCLIC AMINES, Mutation research, 376(1-2), 1997, pp. 37-41
ANALYSIS OF COOKED MUSCLE MEATS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS
Authors: KNIZE MG SALMON CP MEHTA SS FELTON JS
Citation: Mg. Knize et al., ANALYSIS OF COOKED MUSCLE MEATS FOR HETEROCYCLIC AROMATIC AMINE CARCINOGENS, Mutation research, 376(1-2), 1997, pp. 129-134
HETEROCYCLIC AMINE CONTENT IN FAST-FOOD MEAT-PRODUCTS
Authors: KNIZE MG SINHA R ROTHMAN N BROWN ED SALMON CP LEVANDER OA CUNNINGHAM PL FELTON JS
Citation: Mg. Knize et al., HETEROCYCLIC AMINE CONTENT IN FAST-FOOD MEAT-PRODUCTS, Food and chemical toxicology, 33(7), 1995, pp. 545-551
HIGH-CONCENTRATIONS OF THE CARCINOGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO-[4,5-B]PYRIDINE (PHIP) OCCUR IN CHICKEN BUT ARE DEPENDENT ON THE COOKING METHOD
Authors: SINHA R ROTHMAN N BROWN ED SALMON CP KNIZE MG SWANSON CA ROSSI SC MARK SD LEVANDER OA FELTON JS
Citation: R. Sinha et al., HIGH-CONCENTRATIONS OF THE CARCINOGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO-[4,5-B]PYRIDINE (PHIP) OCCUR IN CHICKEN BUT ARE DEPENDENT ON THE COOKING METHOD, Cancer research, 55(20), 1995, pp. 4516-4519
Risultati: 1-9 |