Journal of Agricultural and Food Chemistry p. 68 - 78 (2008)
Update date:2022-09-26
Topics:
Ni, Weijuan
McNaughton, Lynn
LeMaster, David M.
Sinha, Rashmi
Turesky, Robert J.
The concentrations of heterocyclic aromatic amines (HAAs) were determined, by liquid chromatography-electrospray ionization/tandem mass spectrometry (LC-ESI-MS/MS), in 26 samples of beef, pork, and chicken cooked to various levels of doneness. The HAAs id
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Doi:10.1016/S0040-4039(00)98630-1
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