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

Mutation Research - Genetic Toxicology and Environmental Mutagenesis

Volumn 471, Issue 1-2, 2000, Pages 1-6

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

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

Author keywords

Hamburger; Mutagenicity; Reducing sugar

Indexed keywords

FRUCTOSE; GLUCOSE; LACTOSE; SUGAR ACID;

AMES TEST; ARTICLE; COOKING; MEAT; MUTAGENICITY; PRIORITY JOURNAL; SALMONELLA TYPHIMURIUM; WINE;

ANIMALS; CATTLE; DRUG INTERACTIONS; FRUCTOSE; GLUCOSE; HEAT; LACTOSE; MEAT PRODUCTS; MICROSOMES, LIVER; MUTAGENICITY TESTS; MUTAGENS; REDUCING AGENTS; SALMONELLA TYPHIMURIUM; SUCROSE; WINE;

SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0034694115     PISSN: 13835718     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1383-5718(00)00121-2     Document Type: Article

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