Heterocyclic amines: occurrence and prevention in cooked...

Environmental Health Perspectives 1996 / 03 Vol. 104; Iss. 3

Heterocyclic amines: occurrence and prevention in cooked food.

Robbana-Barnat, S, Rabache, M, Rialland, E, Fradin, J
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Volume:
104
Language:
english
Journal:
Environmental Health Perspectives
DOI:
10.1289/ehp.96104280
Date:
March, 1996
File:
PDF, 2.40 MB
english, 1996
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