✦ LIBER ✦

Formation of mutagens in cooked foods. II. Foods with high starch content

✍ Scribed by Spingarn, Neil E.; Slocum, Lisa A.; Weisburger, John H.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation of mutagens in cooked foods. I

✍ Spingarn, Neil E.; Weisburger, John H. 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 267 KB

Formation of mutagens in cooked foods. I

✍ Spingarn, Neil E.; Garvie-Gould, Clare; Vuolo, Loretto L.; Weisburger, John H. 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 327 KB

Formation of mutagens in cooked foods. I

✍ Spingarn, Neil E.; Kasai, Hiroshi; Vuolo, Loretto L.; Nishimura, Susumu; Yamaizu 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 419 KB

Mutagenicity in cooked foods. Effect of

✍ N. Muraoka; S. Hisaoka 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 88 KB

Mutagenicity of cooked foods. Effect of

✍ N. Muraoka; Y. Ohno; R. Ohashi; K. Fujii; M. Kato; S. Hisaoka 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 86 KB

Formation of mutagens in cooked foods. V

✍ Barnes, William S.; Weisburger, John H. 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 420 KB