Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness - Concepedia

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Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

224

Citations

24

References

1998

Year

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

Food and Chemical Toxicology

Food ChemistryPork ProductsMeat PackagingEngineeringFood QualityBiochemistryAnimal NutritionFood AnalysisFeed AdditiveOrganic ChemistryAnalytical ChemistryMeat QualityChromatographyDifferent MethodsFood SafetyHealth Sciences

References

	Year	Citations

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