FORMATION OF MUTAGENS IN COOKED FOODS. V: THE MUTAGEN REDUCING EFFECT OF SOY PROTEIN CONCENTRATES AND ANTIOXIDANTS DURING FRYING OF BEEF
- Author
- WANG YY; VUOLO LL; SPINGARN NE; WEISBURGER JH
NAYLOR DANA INST. DISEASE PREVENTION/VALHALLA NY 10595/USA/(4 AUT.) - Source
- CANCER LETTERS; ISSN 0304-3835; NLD; DA. 1982; VOL. 16; NO 2; PP. 179-189; BIBL. 29 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ALIMENTATION VIANDE CUISSON TEST MUTAGENICITE SOJA BOEUF PRODUIT FRIT GENETIQUE ARTIODACTYLA UNGULATA MAMMALIA VERTEBRATA
- Keyword (en)
- FEEDING MEAT FIRING MUTAGENICITY TESTING SOYBEAN BEEF GENETICS ARTIODACTYLA UNGULATA MAMMALIA VERTEBRATA
- 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
- PASCAL83X0422343
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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