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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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