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Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States)
Journal article   Peer reviewed

Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States)

G A Keating, R Sinha, D Layton, C P Salmon, M G Knize, K T Bogen, C F Lynch and M Alavanj
Cancer causes & control, Vol.11(8), pp.731-739
09/2000
DOI: 10.1023/A:1008935407971
PMID: 11065010

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Abstract

Heterocyclic Compounds - analysis Cooking Amines - analysis Meat - analysis United States

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