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EFFECTS OF TEMPERATURE, PATTY THICKNESS AND FAT-CONTENT ON THE PRODUCTION OF MUTAGENS IN FRIED GROUND-BEEF

被引：99
作者：
KNIZE, MG
ANDRESEN, BD
HEALY, SK
SHEN, NH
LEWIS, PR
BJELDANES, LF
HATCH, FT
FELTON, JS
机构：
[1] UNIV CALIF LAWRENCE LIVERMORE NATL LAB,DIV BIOMED SCI,POB 5507,L-452,LIVERMORE,CA 94550
[2] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720
来源：
FOOD AND CHEMICAL TOXICOLOGY | 1985年 / 23卷 / 12期
关键词：
D O I：
10.1016/0278-6915(85)90049-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1035 / 1040
页数：6
相关论文
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