Comparison of Heterocyclic Amine Levels in Home-Cooked Meats with Exposure Indicators (United States...
Comparison of Heterocyclic Amine Levels in Home-Cooked Meats with Exposure Indicators (United States)
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Publisher
Netherlands: Kluwer Academic Publishers
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Language
English
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Publisher
Netherlands: Kluwer Academic Publishers
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Contents
Objective: To compare indicators of heterocyclic amine (HCA) exposure with HCA concentrations in home-cooked meat samples. Methods: Pan-fried hamburger and steak samples were obtained from individuals stating a preference for medium, well done and very well done meat. Concentrations of DiMeIQx, IFP, MeIQx and PhIP were determined by HPLC. Results:...
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Full title
Comparison of Heterocyclic Amine Levels in Home-Cooked Meats with Exposure Indicators (United States)
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TN_cdi_proquest_miscellaneous_72386795
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_72386795
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ISSN
0957-5243
E-ISSN
1573-7225
DOI
10.1023/A:1008935407971
