Heterocyclic amines content of meat and fish cooked by...

Journal of Food Composition and Analysis 2010 Vol. 23; Iss. 1

Heterocyclic amines content of meat and fish cooked by Brazilian methods

Motoki Iwasaki, Hiroyuki Kataoka, Junko Ishihara, Ribeka Takachi, Gerson Shigeaki Hamada, Sangita Sharma, Loïc Le Marchand, Shoichiro Tsugane
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Volume:
23
Year:
2010
Language:
english
Pages:
9
DOI:
10.1016/j.jfca.2009.07.004
File:
PDF, 167 KB
english, 2010
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