✦ LIBER ✦

Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef

✍ Scribed by Barnes, William S.; Weisburger, John H.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

Effects of meat composition and cooking

✍ Bjeldanes, Leonard F.; Morris, Marvin M.; Timourian, Hector; Hatch, Fred T. 📂 Article 📅 1983 🏛 American Chemical Society 🌐 English ⚖ 494 KB

Formation of mutagens in cooked foods V.

✍ Wang, Yi Y.; Vuolo, Loretto L.; Spingarn, Neil E.; Weisburger, John H. 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 866 KB

Reduction of Heterocyclic Aromatic Amine

✍ H.S. Shin; W.J. Rodgers; G.M. Strasburg; J.I. Gray 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 416 KB

Formation of a mutagen, 2-amino-1-methyl

✍ Mami Shioya; Keiji Wakabayashi; Shigeaki Sato; Minako Nagao; Takashi Sugimura 📂 Article 📅 1987 🏛 Elsevier Science ⚖ 426 KB