Effect of cooking methods on the mutagenicity of food and on urinary mutagenicity of human consumers

Food and Chemical Toxicology

Volumn 27, Issue 10, 1989, Pages 657-666

  Doolittle, D J ^e   Rahn, C A ^a   Burger, G T ^a   Lee, C K ^a   Reed, B ^a   Riccio, E ^b   Howard, G ^c   Passananti, G T ^d   Vesell, E S ^d   Hayes, A W ^a  

^a R J REYNOLDS TOBACCO COMPANY   (United States)

^b SRI INTERNATIONAL   (United States)

^c WAKE FOREST SCHOOL OF MEDICINE   (United States)

^d PENN STATE COLLEGE OF MEDICINE   (United States)

^e NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; AMES TEST; ARTICLE; COOKING; FEMALE; FOOD; HUMAN; HUMAN EXPERIMENT; MALE; METABOLIC ACTIVATION; MUTAGENICITY; NONHUMAN; PRIORITY JOURNAL; URINE;

ADULT; AMINES; CARCINOGENICITY TESTS; COMPARATIVE STUDY; COOKERY; DIET; FEMALE; FOOD ANALYSIS; HEAT; HISTIDINE; HUMAN; MALE; MUTAGENICITY TESTS; URINE;

BACTERIA (MICROORGANISMS);

EID: 0024819087     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/0278-6915(89)90120-8     Document Type: Article

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