Mutagen formation during the cooking of fish
- 1 October 1981
- journal article
- research article
- Published by Elsevier in Cancer Letters
- Vol. 14 (1) , 93-99
- https://doi.org/10.1016/0304-3835(81)90014-8
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Effect of pH and ammonium ions on mutagenic activity in cooked beefCancer Letters, 1981
- A source of error in mutagen testing of foodsCancer Letters, 1981
- Formation of mutagens in cooked foods. III. Isolation of a potent mutagen from beefCancer Letters, 1980
- Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fishCancer Letters, 1980
- Volatilization of mutagens from beef during cookingCancer Letters, 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
- Effects of temperature and time on mutagen formation in pan-fried hamburgerCancer Letters, 1979
- The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beefMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1979
- Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity testMutation Research/Environmental Mutagenesis and Related Subjects, 1975