Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground-beef patties

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 810-815

  Shin, H S ^a   Strasburg, G M ^a   Ustunol, Z ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Ground beef; Heterocyclic aromatic amine; Honey; Mutagenicity

Indexed keywords

SALVIA; TRIFOLIUM;

EID: 0037392810     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08247.x     Document Type: Article

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