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Effect of recipes on crust formation and mutagenicity in meat products during baking

✍ Scribed by EVA HOLTZ; CHRISTINA SKJÖLDEBRAND; MARGARETHA JÄGERSTAD; ANITA LASER REUTERSWÄRD; PER-ERIK ISBERG

Book ID
108810755
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
524 KB
Volume
20
Category
Article
ISSN
0950-5423

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## Abstract The objectives of this study were to simulate __in vitro__ some of the conditions that may prevail in man during the ingestion of a meal and to quantitate the inhibitory effect of phenolics and phenolic‐containing beverages on the formation of mutagenic nitrosation products. The test sy