Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef

✍ Scribed by Wang, Yi Y.; Vuolo, Loretto L.; Spingarn, Neil E.; Weisburger, John H.

• Book ID: 123030491
• Publisher: Elsevier Science
• Year: 1982
• Tongue: English
• Weight: 866 KB
• Volume: 16
• Category: Article
• ISSN: 0304-3835
• DOI: 10.1016/0304-3835(82)90059-3