Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds

✍ Scribed by H.S. Shin; W.J. Rodgers; G.M. Strasburg; J.I. Gray

• Book ID: 108823730
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 416 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09583.x