FORMATION OF MUTAGENS IN COOKED FOODS. IV: EFFECT OF FAT CONTENT IN FRIED BEEF PATTIES
- Author
- SPINGARN NE; GARVIE GOULD C; VUOLO LL; WEISBURGER JH
AMERICAN HEALTH FOUNDATION/VALHALLA NY 10595/USA - Source
- CANCER LETT.; ISSN 0304-3835; NLD; DA. 1981; VOL. 12; NO 1-2; PP. 93-97; BIBL. 16 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- TEST MUTAGENICITE BACTERIE ACTIVATION METABOLIQUE VIANDE CUISSON TEST AMES ALIMENT SALMONELLA TYPHIMURIUM TAUX LIPIDE GENETIQUE
- Keyword (en)
- MUTAGENICITY TESTING BACTERIA METABOLIC ACTIVATION MEAT AMES TEST FOOD SALMONELLA TYPHIMURIUM LIPIDS 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
- PASCAL8110360008
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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