Mutagenicity of cooked hamburger is controlled delicately by reducing sugar content in ground beef.

KATO T; MICHIKOSHI K; MINOWA Y; KIKUGAWA K

Art

J-GLOBAL ID：200902161055249534 Reference number：01A0083575

Mutagenicity of cooked hamburger is controlled delicately by reducing sugar content in ground beef.

料理したハンバーガーの変異誘発性は挽肉中の還元糖によって微妙に調節される

Publisher site Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=01A0083575&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=01A0083575&from=J-GLOBAL&jstjournalNo=C0520A") }}

Author (4)： , , ,
Material：
Volume： 471 Issue： 1/2 Page： 1-6 Publication year： Nov. 20, 2000
JST Material Number： C0520A ISSN： 0027-5107 CODEN： MRFMEC Document type： Article
Article type：原著論文 Country of issue： Netherlands (NLD) Language： ENGLISH (EN)

,...
,...

To see more with JDream III (charged). {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=01A0083575&from=J-GLOBAL&jstjournalNo=C0520A") }}

Carcinogenic mechanisms and factors , Food contamination

, , ,

, , , , ,

Return to Previous Page