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- 2002
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Mark
Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.
(
- Contribution to journal › Article
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Mark
Blue Chitin columns for the extraction of heterocyclic amines from cooked meat
(
- Contribution to journal › Article
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Mark
Acrylamide in food: mechanism of formation and influencing factors during heating of foods
(
- Contribution to journal › Article
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Mark
Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex
(
- Contribution to journal › Article