A test of the mutagenicity of cooked meats in vivo

Mutagenesis

Volumn 16, Issue 2, 2001, Pages 103-107

  Heddle, John A ^a   Knize, Mark G ^b   Dawod, David ^c   Zhang, Xue Bin ^a,d  

^a YORK UNIVERSITY   (Canada)

^b LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^c Apotex Inc   (Canada)

^d ViroMed Laboratories Inc Minnesota   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; CARBOLINE DERIVATIVE; HETEROCYCLIC AMINE; MUTAGENIC AGENT; SUCROSE;

ALLELE; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; ASSAY; BACTERIUM; BODY WEIGHT; BREEDING; CATTLE; CHICKEN; CONTROLLED STUDY; COOKING; DIET; EXPOSURE; FEMALE; FISH; FOOD; GENE LOCUS; GENE MUTATION; HETEROZYGOSITY; IN VIVO STUDY; INTESTINE CANCER; LAMB; MALE; MEAT; MOUSE; MUTAGENICITY; MUTANT; MUTATION RATE; NONHUMAN; PRIORITY JOURNAL; SWINE;

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; GALLUS GALLUS; SUS SCROFA;

EID: 0035126846     PISSN: 02678357     EISSN: None     Source Type: Journal    
DOI: 10.1093/mutage/16.2.103     Document Type: Article

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