Effects of meat composition and cooking conditions on mutagen formation in fried ground beef
J Agric Food Chem
.
1983 Jan-Feb;31(1):18-21.
doi: 10.1021/jf00115a005.
Authors
L F Bjeldanes
,
M M Morris
,
H Timourian
,
F T Hatch
PMID:
6826915
DOI:
10.1021/jf00115a005
No abstract available
MeSH terms
Animals
Cattle
Cooking
Dietary Fats / analysis*
Meat / analysis*
Mutagens / analysis*
Surface Properties
Temperature
Water / analysis*
Substances
Dietary Fats
Mutagens
Water