Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

2008 ◽  
Vol 56 (1) ◽  
pp. 68-78 ◽  
Author(s):  
Weijuan Ni ◽  
Lynn McNaughton ◽  
David M. LeMaster ◽  
Rashmi Sinha ◽  
Robert J. Turesky
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