Identification of the mutagens in cooked beef.

The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 300 degrees C), XAD...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Felton, J S, Knize, M G, Shen, N H, Andresen, B D, Bjeldanes, L F, Hatch, F T
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1986
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC1474408/
https://ncbi.nlm.nih.gov/pubmed/3757953
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