Airborne mutagens produced by frying beef, pork and a soy-based food-Reference-Cited by-同舟云学术

Airborne mutagens produced by frying beef, pork and a soy-based food

Published:1995-10 Issue:10 Volume:33 Page:821-828
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Thiébaud H.P.,Knize M.G.,Kuzmicky P.A.,Hsieh D.P.,Felton J.S.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference43 articles.

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2. Effect of cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork;Berg;Food and Chemical Toxicology,1990

3. Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees celsius;Berg;Mutation Research,1988

4. Effects of meat composition and cooking conditions on mutagenicity of fried ground beef;Bjeldanes;Journal of Agricultural and Food Chemistry,1983

5. A survey of cancer and occupation in young and middle aged men. I. Cancers of the respiratory tract;Coggon;British Journal of Industrial Medicine,1986

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