REDUCTION OF MUTAGEN FORMATION IN FRIED GROUND-BEEF BY GLANDLESS COTTONSEED FLOUR

被引：18

作者：

RHEE, KS

DONNELLY, KC

ZIPRIN, YA

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1987年 / 50卷 / 09期

关键词：

D O I：

10.4315/0362-028X-50.9.753

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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页码：753 / &

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共 19 条

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[J]. CANCER LETTERS, 1979, 7 (05) : 259 - 264
[14] TAYLOR RT, 1986, ENVIRON MOL MUTAGEN, V8, P84
[15] FORMATION OF MUTAGENS IN COOKED FOODS .5. THE MUTAGEN REDUCING EFFECT OF SOY PROTEIN-CONCENTRATES AND ANTIOXIDANTS DURING FRYING OF BEEF
WANG, YY
VUOLO, LL
SPINGARN, NE
WEISBURGER, JH
[J]. CANCER LETTERS, 1982, 16 (02) : 179 - 189
[16] GLANDLESS COTTONSEED, PEANUT AND SOY PROTEIN INGREDIENTS IN GROUND-BEEF PATTIES - EFFECT ON RANCIDITY AND OTHER QUALITY FACTORS
ZIPRIN, YA
RHEE, KS
CARPENTER, ZL
HOSTETLER, RL
TERRELL, RN
RHEE, KC
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (01) : 58 - 61
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