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Heterocyclic Amine Content in Restaurant-Cooked Hamburgers, Steaks, Ribs, and Chicken

✍ Scribed by Knize, M. G.; Sinha, R.; Brown, E. D.; Salmon, C. P.; Levander, O. A.; Felton, J. S.; Rothman, N.

Book ID: 121507649
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 81 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf980639a

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