Aminas heterocíclicas (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Aminas heterocíclicas" in Portuguese language version.

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cancer.gov

«Chemicals in Meat Cooked at High Temperatures and Cancer Risk». National Cancer Institute at the National Institutes of Health. Consultado em 27 de outubro de 2011
«Heterocyclic Amines in Cooked Meats». National Cancer Institute. 15 de setembro de 2004. Consultado em 9 de agosto de 2007
«Chemicals in Meat Cooked at High Temperatures and Cancer Risk». National Cancer Institute at the National Institutes of Health. Consultado em 27 de outubro de 2011

Augustsson, Katarina; Lindblad, Jennifer; Overvik, Eva; Steineck, Gunnar (1 de maio de 1999). «A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens». Food Additives & Contaminants. 16 (5): 215–225. ISSN 0265-203X. PMID 10560575. doi:10.1080/026520399284082
Knize, Mark G.; Felton, James S. (1 de maio de 2005). «Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat». Nutrition Reviews. 63 (5): 158–165. ISSN 0029-6643. PMID 15971410. doi:10.1111/j.1753-4887.2005.tb00133.x
Persson, Elna; Oroszvári, Bea Kovácsné; Tornberg, Eva; Sjöholm, Ingegerd; Skog, Kerstin (1 de janeiro de 2008). «Heterocyclic amine formation during frying of frozen beefburgers». International Journal of Food Science & Technology (em inglês). 43 (1): 62–68. ISSN 1365-2621. doi:10.1111/j.1365-2621.2006.01390.x

Augustsson, Katarina; Lindblad, Jennifer; Overvik, Eva; Steineck, Gunnar (1 de maio de 1999). «A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens». Food Additives & Contaminants. 16 (5): 215–225. ISSN 0265-203X. PMID 10560575. doi:10.1080/026520399284082
Knize, Mark G.; Felton, James S. (1 de maio de 2005). «Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat». Nutrition Reviews. 63 (5): 158–165. ISSN 0029-6643. PMID 15971410. doi:10.1111/j.1753-4887.2005.tb00133.x

Augustsson, Katarina; Lindblad, Jennifer; Overvik, Eva; Steineck, Gunnar (1 de maio de 1999). «A population-based dietary inventory of cooked meat and assessment of the daily intake of food mutagens». Food Additives & Contaminants. 16 (5): 215–225. ISSN 0265-203X. PMID 10560575. doi:10.1080/026520399284082
Knize, Mark G.; Felton, James S. (1 de maio de 2005). «Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat». Nutrition Reviews. 63 (5): 158–165. ISSN 0029-6643. PMID 15971410. doi:10.1111/j.1753-4887.2005.tb00133.x
Persson, Elna; Oroszvári, Bea Kovácsné; Tornberg, Eva; Sjöholm, Ingegerd; Skog, Kerstin (1 de janeiro de 2008). «Heterocyclic amine formation during frying of frozen beefburgers». International Journal of Food Science & Technology (em inglês). 43 (1): 62–68. ISSN 1365-2621. doi:10.1111/j.1365-2621.2006.01390.x