EFFECT OF COOKING METHODS ON THE MUTAGENICITY OF FOOD AND ON URINARY MUTAGENICITY OF HUMAN CONSUMERS

被引：48

作者：

DOOLITTLE, DJ

RAHN, CA

BURGER, GT

LEE, CK

REED, B

RICCIO, E

HOWARD, G

PASSANANTI, GT

VESELL, ES

HAYES, AW

机构：

[1] SRI INT, MENLO PK, CA 94025 USA

[2] WAKE FOREST UNIV, BOWMAN GRAY SCH MED, WINSTON SALEM, NC 27103 USA

[3] PENN STATE UNIV, MILTON S HERSHEY MED CTR, COLL MED, HERSHEY, PA 17033 USA

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1989年 / 27卷 / 10期

关键词：

D O I：

10.1016/0278-6915(89)90120-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：657 / 666

页数：10

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