Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Fo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14058/1/Dietary%20exposure%20to%20heterocyclic%20amines%20in%20high.pdf |