Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

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An improved method for rapid analysis of the fatty acids of glycerolipids

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Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

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Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

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Agriculture, Fisheries, Food Science +11

Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

Pilar Pais, Cynthia P. Salmon, Mark G. Knize et al. · Journal of Agricultural and Food Chemistry · 1999 · 198 citations

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