Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef

Mutation Research - Genetic Toxicology and Environmental Mutagenesis

Volumn 420, Issue 1-3, 1998, Pages 109-114

  Kato, Tetsuta ^a   Michikoshi, Kae ^a   Minowa, Yu Ichi ^a   Maeda, Yoshiko ^a   Kikugawa, Kiyomi ^a  

^a TOKYO UNIVERSITY OF PHARMACY AND LIFE SCIENCES   (Japan)

Author keywords

Hamburger; Heterocyclic amine mutagen; Onion; Sugar

Indexed keywords

CREATININE; GLUCOSE; GLYCINE; MUTAGENIC AGENT;

AMES TEST; ARTICLE; CONTROLLED STUDY; COOKING; FOOD SAFETY; MEAT; MUTAGENICITY; NONHUMAN; ONION; PRIORITY JOURNAL;

ANIMALS; CARBOHYDRATES; CATTLE; CREATININE; GLUCOSE; GLYCINE; MEAT PRODUCTS; MUTAGENICITY TESTS; MUTAGENS; ONIONS; SALMONELLA TYPHIMURIUM;

ALLIUM CEPA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0032420226     PISSN: 13835718     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1383-5718(98)00151-X     Document Type: Article

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