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Title: Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs, and chicken
Authors: Knize MG,  Sinha R,  Brown ED,  Salmon CP,  Lavender OA,  Felton JS,  Rothman N
Journal: J Agric Food Chem
Date: 1998
Branches: IIB, MEB, OEEB
PubMed ID:
PMC ID: not available
Abstract: