Overvik, E <br/><br/>
Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.  [electronic resource] 

 -  Carcinogenesis  Dec 1989 
 - 2293-301 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0143-3334 
<br/><br/><label>Standard No.: </label>10.1093/carcin/10.12.2293  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amines--analysis<br/>Amino Acids<br/>Animals<br/>Cooking<br/>Creatine<br/>Heterocyclic Compounds--analysis<br/>Hot Temperature<br/>Mass Spectrometry<br/>Meat<br/>Mutagenicity Tests<br/>Mutagens--analysis<br/>Swine<br/>Water