Shibamoto, T <br/><br/>
Heterocyclic compounds found in cooked meats.  [electronic resource] 

 -  Journal of agricultural and food chemistry   
 - 237-43 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf60228a031  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Chickens<br/>Furans--analysis<br/>Heterocyclic Compounds--analysis<br/>Hot Temperature<br/>Meat--analysis<br/>Meat Products--analysis<br/>Pyrazines--analysis<br/>Pyrroles--analysis<br/>Sheep<br/>Swine<br/>Thiazoles--analysis<br/>Thiophenes--analysis