PROLINE ENHANCES MUTAGEN FORMATION IN GROUND-BEEF DURING FRYING

被引：18

作者：

ASHOOR, SH ^{[1
]}

DIETRICH, RA ^{[1
]}

CHU, FS ^{[1
]}

PARIZA, MW ^{[1
]}

机构：

[1] UNIV WISCONSIN,INST FOOD RES,DEPT FOOD MICROBIOL & TOXICOL,MADISON,WI 53706

来源：

LIFE SCIENCES | 1980年 / 26卷 / 21期

关键词：

D O I：

10.1016/0024-3205(80)90581-0

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

引用

页码：1801 / 1805

页数：5

共 13 条

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[4] Hodge J. E, 1967, S FOODS CHEM PHYSL F, P465
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[6] WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .2. EFFECTS OF HEATING ON AMINO NITROGEN CONSTITUENTS + CARBOHYDRATES IN LYOPHILIZED DIFFUSATES FROM AQUEOUS EXTRACTS OF BEEF PORK + LAMB
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[7] NAGAO M, 1977, PROGR GENETIC TOXICO, P259
[8] MUTAGENS IN HEAT-PROCESSED MEAT, BAKERY AND CEREAL PRODUCTS
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[J]. FOOD AND COSMETICS TOXICOLOGY, 1979, 17 (04): : 429 - 430
[9] EFFECTS OF TEMPERATURE AND TIME ON MUTAGEN FORMATION IN PAN-FRIED HAMBURGER
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[J]. CANCER LETTERS, 1979, 7 (2-3) : 63 - 69
[10] FORMATION OF MUTAGENS IN COOKED FOODS .1. BEEF
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[J]. CANCER LETTERS, 1979, 7 (05) : 259 - 264

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