Identification of the mutagens in cooked beef.

The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 300 degrees C), XAD...

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Detalles Bibliográficos
Autores principales: Felton, J S, Knize, M G, Shen, N H, Andresen, B D, Bjeldanes, L F, Hatch, F T
Formato: Texto
Lenguaje:English
Publicado: 1986
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1474408/
https://www.ncbi.nlm.nih.gov/pubmed/3757953

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