(Q50464857)

English

Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.

scientific article published in June 1990

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Europe PubMed Central

PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

title

Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork. (English)

1 reference

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Europe PubMed Central

PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

author name string

Berg I

series ordinal

1

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PubMed publication ID

2210514

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14 March 2018

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http://europepmc.org/abstract/MED/2210514

Overvik E

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2

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Europe PubMed Central

PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

Gustafsson JA

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3

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PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

publication date

1 June 1990

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PubMed publication ID

2210514

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14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

published in

Food and Chemical Toxicology

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PubMed publication ID

2210514

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14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

volume

28

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PubMed publication ID

2210514

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14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

issue

6

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PubMed publication ID

2210514

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14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

page(s)

421-426

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PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

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DOI

10.1016/0278-6915(90)90088-5

1 reference

stated in

Europe PubMed Central

PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

PubMed publication ID

2210514

1 reference

stated in

Europe PubMed Central

PubMed publication ID

2210514

retrieved

14 March 2018

reference URL

http://europepmc.org/abstract/MED/2210514

(Q50464857)

Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.

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