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

dc.contributor.authorM.H.A. Jahurul
dc.contributor.authorS. Jinap
dc.contributor.authorS.J. Ang
dc.contributor.authorA. Abdul-Hamid
dc.contributor.authorP. Hajeb
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorI.S.M. Zaidul
dc.date.accessioned2016-06-17T05:47:21Z
dc.date.available2016-06-17T05:47:21Z
dc.date.issued2010-08
dc.identifier.citationFood Additives & Contaminants Part A. Taylor & Francis Group; Vol.27; No.8; Agustus; 2010; Hal.1060-1071id
dc.identifier.issn1464-5122
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81057
dc.language.isoidid
dc.publisherFood Additives & Contaminants Part A. Taylor & Francis Groupid
dc.titleDietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysiaid
dc.typeArticleid
dc.subject.keywordDietaryid


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