✦ LIBER ✦

Mutagenicity of pan residues and gravy from fried meat

✍ Scribed by E. Övervik; L. Nilsson; L. Fredholm; Ö. Levin; C.-E. Nord; J.-Å. Gustafsson

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Experimental and simulation studies of h

✍ N.L. Tran; C.P. Salmon; M.G. Knize; M.E. Colvin 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 336 KB

Effects of temperature and time on mutag

✍ Michael W. Pariza; Samy H. Ashoor; Fun S. Chu; Daryl B. Lund 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 335 KB

Mutagenicity in cooked foods. Antimutage

✍ S. Hisaoka; N. Muraoka 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 164 KB

Effect of cooking time on mutagen format

✍ I. Berg; E. Övervik; J.-Å. Gustafsson 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 525 KB

Mutagen detection in fried meat with the

✍ E. Gocke; K. Eckhardt; M.-T. King; D. Wild 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 73 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