Mutagens in Cooked Food
Author:
Affiliation:
1. Department of Nutritional Sciences, University of California, Berkeley, CA 94720
2. Biomedical and Environmental Research Program, Lawrence Livermore Laboratory, University of California, Livermore, CA 94550
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-1983-0234.ch009
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Formation of Heterocyclic Amines in a Meat Juice Model System;Journal of Food Science;1999-03
2. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System;Journal of Food Science;1997-09
3. Heterocyclic amines: occurrence and prevention in cooked food.;Environmental Health Perspectives;1996-03
4. Mutagenicity, Creatine and Nutrient Contents of Pan Fried Meat from Various Animal Species;Acta Veterinaria Scandinavica;1993-12
5. The formation and occurrence of amino acid pyrolysates and related mutagens in cooked foods;Food Additives and Contaminants;1987-01
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