Article

Mutagenicity and chemical analysis of fumes from cooking meat.

1994-07-01

Abstract excerpt

Fumes generated during the high-temperature frying of beef were collected using a sampling system consisting of condenser, filter, and adsorbent tubes containing polyurethane foam (PUF) and XAD-4 resin. Condenser, filter, and cooked beef samples were analyzed for heterocyclic amines (HCAs) by HPLC. The PUF and XAD-4 samples were fractionated using supercritical fluid extraction (SFE) and analyzed by GC/MSD. In a m...

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Literature Corpus work: 94a02f59-cf09-54e0-929b-e017ab9ebbd9
DOI: 10.1021/jf00043a021

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