Wikidata

(Q50213644)

English

Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

scientific article published in July 1982

In more languages

Statements

title
Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
6751520
retrieved
27 February 2018
reference URL
http://europepmc.org/abstract/MED/6751520

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    Retrieved from "https://www.wikidata.org/w/index.php?title=Q50213644&oldid=1132762539"