Berg, I <br/><br/>
Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C.  [electronic resource] 

 -  Mutation research   
 - 199-204 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0027-5107 
<br/><br/><label>Standard No.: </label>10.1016/0165-7992(88)90087-5  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aerosols<br/>Animals<br/>Food Handling--methods<br/>Hot Temperature<br/>Meat<br/>Microsomes, Liver--metabolism<br/>Mutagenicity Tests<br/>Rats<br/>Rats, Inbred Strains<br/>Salmonella typhimurium--drug effects<br/>Smoke--analysis<br/>Swine