Heterocyclic amines content of meat and fish cooked by Brazilian methods

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method...

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Hlavní autoři: Iwasaki, Motoki, Kataoka, Hiroyuki, Ishihara, Junko, Takachi, Ribeka, Hamada, Gerson Shigeaki, Sharma, Sangita, Le Marchand, Loïc, Tsugane, Shoichiro
Médium: Artigo
Jazyk:Inglês
Vydáno: 2010
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2850217/
https://ncbi.nlm.nih.gov/pubmed/20383312
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jfca.2009.07.004
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