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

Concepedia

Publication | Closed Access

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

285

Citations

21

References

1998

Year

Rashmi Sinha, Nathaniel Rothman, Cynthia P. Salmon, Mark G. Knize, Ellen Brown, Christine A. Swanson, D. Rhodes, Susan C. Rossi, James S. Felton, Orville A. Levander

Food and Chemical Toxicology

Meat DrippingsHeterocyclic Amine ContentMeat QualityMeat ScienceDifferent Methods

References

	Year	Citations

Page 1