FORMATION OF MUTAGENS IN COOKED FOODS. II: FOODS WITH HIGH STARCH CONTENT
- Author
- SPINGARN NE; SLOCUM LA; WEISBURGER JH
AMERICAN HEALTH FOUNDATION,WALHALLA NY 10595,USA - Source
- CANCER LETTERS; NLD; DA. 1980; VOL. 9; NO 1; PP. 7-12; BIBL. 11 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- TEST MUTAGENICITE BACTERIE CUISSON ALIMENT AMIDON LEGUME ALIMENTATION TEST MICROSOMES HEPATIQUES SALMONELLA TYPHIMURIUM PAIN POMME DE TERRE GENETIQUE
- Keyword (en)
- MUTAGENICITY TESTING BACTERIA FOOD STARCH VEGETABLE FEEDING SALMONELLA TYPHIMURIUM BREAD POTATOE GENETICS
- Keyword (es)
- GENETICA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C02 Genetic technics
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8050439171
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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