TY  - GEN
AU  - Berg,I
AU  - Overvik,E
AU  - Nord,C E
AU  - Gustafsson,J A
TI  - Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C
SN  - 0027-5107
PY  - 1988///0517
KW  - Aerosols
KW  - Animals
KW  - Food Handling
KW  - methods
KW  - Hot Temperature
KW  - Meat
KW  - Microsomes, Liver
KW  - metabolism
KW  - Mutagenicity Tests
KW  - Rats
KW  - Rats, Inbred Strains
KW  - Salmonella typhimurium
KW  - drug effects
KW  - Smoke
KW  - analysis
KW  - Swine
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/0165-7992(88)90087-5
ER  -