Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09583.x/fullpdf
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1. Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test
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4. Heterocyclic-Amine Mutagens/Carcinogens in Foods
5. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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