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Food and Chemical Toxicology 2016 / 4

Cooking Methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina

Reartes, Gabriela Angelina, Di Paola Naranjo, Romina Daniela, Eynard, Aldo Renato, Muñoz, Sonia Edith
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Language:
english
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2016.03.026
Date:
April, 2016
File:
PDF, 579 KB
english, 2016
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