Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
Rashmi Sinha(National Institutes of Health), Nathaniel Rothman(United States Department of Agriculture), Cynthia P. Salmon(Jean Mayer Human Nutrition Research Center on Aging), Mark G. Knize(Jean Mayer Human Nutrition Research Center on Aging), Ellen Brown(Jean Mayer Human Nutrition Research Center on Aging), Christine A. Swanson(National Cancer Institute), D. Rhodes(United States Department of Agriculture), Susan C. Rossi(National Cancer Institute), James S. Felton(Jean Mayer Human Nutrition Research Center on Aging), Orville A. Levander(National Cancer Institute)
Cited by 286
Abstract
Related Papers
No related papers found
Powered by citation graph analysis