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FORMATION OF MUTAGENS IN COOKED FOODS. II: FOODS WITH HIGH STARCH CONTENTSPINGARN NE; SLOCUM LA; WEISBURGER JH et al.1980; CANCER LETTERS; NLD; DA. 1980; VOL. 9; NO 1; PP. 7-12; BIBL. 11 REF.Article

ANALYSIS OF NON-VOLATILE ORGANIC HAZARDOUS SUBSTANCES BY GC/MSSPINGARN NE; NORTHINGTON DJ; PRESSELY T et al.1982; J. CHROMATOGR. SCI.; ISSN 0021-9665; USA; DA. 1982; VOL. 20; NO 12; PP. 571-574; BIBL. 5 REF.Article

ANALYSIS OF VOLATILE HAZARDOUS SUBSTANCES BY GC/MSSPINGARN NE; NORTHINGTON DJ; PRESSELY T et al.1982; J. CHROMATOGR. SCI.; ISSN 0021-9665; USA; DA. 1982; VOL. 20; NO 6; PP. 286-288; BIBL. 4 REF.Article

FORMATION OF MUTAGENS IN COOKED FOODS. V: THE MUTAGEN REDUCING EFFECT OF SOY PROTEIN CONCENTRATES AND ANTIOXIDANTS DURING FRYING OF BEEFWANG YY; VUOLO LL; SPINGARN NE et al.1982; CANCER LETTERS; ISSN 0304-3835; NLD; DA. 1982; VOL. 16; NO 2; PP. 179-189; BIBL. 29 REF.Article

FORMATION OF MUTAGENS IN COOKED FOODS. IV: EFFECT OF FAT CONTENT IN FRIED BEEF PATTIESSPINGARN NE; GARVIE GOULD C; VUOLO LL et al.1981; CANCER LETT.; ISSN 0304-3835; NLD; DA. 1981; VOL. 12; NO 1-2; PP. 93-97; BIBL. 16 REF.Article

FORMATION OF MUTAGENS IN COOKED FOODS. III: ISOLATION OF A POTENT MUTAGEN FROM BEEFSPINGARN NE; KASAI H; VUOLO LL et al.1980; CANCER LETTERS; NLD; DA. 1980; VOL. 9; NO 3; PP. 177-183; BIBL. 15 REF.Article

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