Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference26 articles.
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2. Mutagens from the cooking of food;Bjeldanes,1982
3. Effects of meat composition and cooking conditions on mutagen formation in fried ground beef;Bjeldanes;J. agric. Fd Chem.,1983
4. Formation of mutagens in beef and beef extract during cooking;Commoner;Science, N.Y.,1978
5. Stekning av livsmedel;Dagerskog,1978
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