Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef
- 1 July 1982
- journal article
- research article
- Published by Elsevier in Cancer Letters
- Vol. 16 (2) , 179-189
- https://doi.org/10.1016/0304-3835(82)90059-3
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- A source of error in mutagen testing of foodsCancer Letters, 1981
- Volatilization of mutagens from beef during cookingCancer Letters, 1979
- SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTSJournal of Food Science, 1979
- Fractionation of a mutagenic principle from broiled fish by high-pressure liquid chromatographyCancer Letters, 1979
- Formation of mutagens in cooked foods. I. BeefCancer Letters, 1979
- Inhibition of Promutagen Activation by the Antioxidants Butylated Hydroxyanisole and Butylated HydroxytolueneJNCI Journal of the National Cancer Institute, 1979
- Effects of temperature and time on mutagen formation in pan-fried hamburgerCancer Letters, 1979
- Formation of Mutagens in Beef and Beef Extract During CookingScience, 1978
- Mutagenicities of N-nitrosamines on salmonellaMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1977
- Mutagenicities of smoke condensates and the charred surface of fish and meatCancer Letters, 1977