Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP

Journal of Food Protection

Volumn 63, Issue 7, 2000, Pages 945-952

  Stevanovic M ^a   Cadez P ^a   Zlender B ^a   Filipic M ^b  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b NATIONAL INSTITUTE OF BIOLOGY   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

AMES TEST; EMULSION; ERYTHROCYTE; FOOD SAFETY; GENETIC STRAIN; GENOTOXICITY; MEAT; MUSCLE; NITRITE; SALMONELLA TYPHIMURIUM; SWINE; TOXICITY TESTING;

BOVINAE; MUSCULUS; SALMONELLA TYPHIMURIUM; SUS SCROFA; TYPHIMURIUM;

EID: 0033935414     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.7.945     Document Type: Article

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