DOI: 10.1093/carcin/14.11.2313. Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings

Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings

10.1093/carcin/14.11.2313

Crossref journal-article

Oxford University Press (OUP)

Carcinogenesis (286)

Bibliography

Gross, G. A., Turesky, R. J., Fay, L. B., Stillwell, W. G., Skipper, P. L., & Tannenbaum, S. R. (1993). Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings. Carcinogenesis, 14(11), 2313â2318.

Authors 6

Gian A. Gross (first)
Robert J. Turesky (additional)
Laurent B. Fay (additional)
W.G. Stillwell (additional)
Paul L. Skipper (additional)
Steven R. Tannenbaum (additional)

References 0 Referenced 153

None

Dates

Type	When
Created	18 years, 8 months ago (Jan. 4, 2007, 3:19 a.m.)
Deposited	8 years ago (Aug. 22, 2017, 10:57 a.m.)
Indexed	1 month ago (Aug. 3, 2025, 12:22 a.m.)
Issued	32 years, 8 months ago (Jan. 1, 1993)
Published	32 years, 8 months ago (Jan. 1, 1993)
Published Print	32 years, 8 months ago (Jan. 1, 1993)

Funders 0

None

BibTeX

@article{Gross_1993, title={Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings}, volume={14}, ISSN={1460-2180}, url={http://dx.doi.org/10.1093/carcin/14.11.2313}, DOI={10.1093/carcin/14.11.2313}, number={11}, journal={Carcinogenesis}, publisher={Oxford University Press (OUP)}, author={Gross, Gian A. and Turesky, Robert J. and Fay, Laurent B. and Stillwell, W.G. and Skipper, Paul L. and Tannenbaum, Steven R.}, year={1993}, pages={2313–2318} }

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