Sixth international conference on carcinogenic/mutagenic N-substituted aryl compounds: conclusions and perspectives-Reference-Cited by-同舟云学术

Sixth international conference on carcinogenic/mutagenic N-substituted aryl compounds: conclusions and perspectives

Published:1997-05 Issue:1-2 Volume:376 Page:3-6
ISSN:0027-5107
Container-title:Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis
language:en
Short-container-title:Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis

Author:

Adamson Richard H.

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Genetics,Molecular Biology

Reference14 articles.

1. Felton, J.S., M.G. Knize, N.H. Shen, B.D. Andresen, L.F. Bjeldanes and F.T. Hatch (1986) Identification of the mutagens in cooked beef. Environ. Health Perspect., 67, 17–24.

2. Tanga, M.J., J.E. Bupp and T.K. Tochimoto (1995) Synthesis of trimethyly-2-aminoimidazopyridine (TMIP) isomers. Abstract #163, 6th International Conference on Carcinogenic/Mutagenic N-Substituted Aryl Compounds, p. 90.

3. Salmon, C.P., S.S. Mehta, M.G. Knize, R.K. Ng and J.S. Felton (1995) Chicken preparation methods greatly influence the formation of heterocyclic aromatic amines. Abstract #150, 6th International Conference on Carcinogenic/Mutagenic N-Substituted Aryl Compounds, p. 78.

4. Tikkanen, L.M., K.J. Latva-Kala and T.M. Sauri (1995) Effect of processing on the mutagenicity of grilled chickens. Abstract #164, 6th International Conference on Carcinogenic/Mutagenic N-Substituted Aryl Compounds, p. 91.

5. Fay, L.B., S. Ali and G.A. Gross (1996) Quantification of heterocyclic aromatic amines in food products. This issue.

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