Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. (Q50213644)
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scientific article published in July 1982
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. |
scientific article published in July 1982 |
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Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. (English)
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Wang YY
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Vuolo LL
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Spingarn NE
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Weisburger JH
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1 July 1982
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16
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2
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179-189
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