Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

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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...

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Bibliographic Details
Main Authors:	Akanda, Md. Jahurul Haque, Selamat, Jinap, Ang, Seah Jing, Abdul Hamid, Azizah, Hajeb, Parvaneh, Lioe, Hanifah Nuryani, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Taylor & Francis 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14058/ http://psasir.upm.edu.my/id/eprint/14058/1/Dietary%20exposure%20to%20heterocyclic%20amines%20in%20high.pdf

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