Heterocyclic amines content of meat and fish cooked by Brazilian methods

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Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

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High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

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