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- 2005
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Mark
Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
(
- Contribution to journal › Article
-
Mark
Genotoxicity of heat-processed foods
2005) In Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis 574(1-2). p.156-172(
- Contribution to journal › Article
- 2004
-
Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
(
- Contribution to journal › Article
-
Mark
Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
2004)(
- Thesis › Doctoral thesis (compilation)
- 2003
-
Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
-
Mark
Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
- 2002
-
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
-
Mark
Carotenoids from tomatoes inhibit heterocyclic amine formation
(
- Contribution to journal › Article