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.
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