Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef
Author:
Publisher
Elsevier BV
Subject
Cancer Research,Oncology
Reference20 articles.
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3. Roasted lamb fat: Basic volatile components;Buttery;J. Agric. Food Chem.,1977
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5. Mutagens from the cooking of food. I. Improved extraction and characterization of mutagenic fractions from cooked ground beef;Felton;Mutat. Res.,1981
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