(Q53464783)

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

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7728968

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14 May 2018

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http://europepmc.org/abstract/MED/7728968

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues. (English)

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Gunnar Steineck

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2

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7728968

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Skog K

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1

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7728968

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Augustsson K

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7728968

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Jägerstad M

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1 April 1995

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7728968

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Carcinogenesis

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16

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4

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861-867

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DOI

10.1093/CARCIN/16.4.861

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PubMed publication ID

7728968

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PubMed publication ID

7728968

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PubMed publication ID

7728968

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14 May 2018

reference URL

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(Q53464783)

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

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