Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate

著录项

• 来源
  《Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research》 |2006年第12期|共6页
• 作者

  Pfau W.; Rosenvold K.; Young J.F.;

  展开▼
• 作者单位

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 药学;毒物学（毒理学）;
• 关键词

  pork; fried foods; longissimus dorsi; meat cuts; heterocyclic compounds; aniline; toxic substances; carcinogens; mutagenicity; creatine; swine; swine feeding; Duroc; landraces; dietary supplements; dosage; slaughter; pH; color; meat quality;

  机译：猪肉;油炸食品;背阔肌;切肉;杂环化合物;苯胺;有毒物质;致癌物;致突变性;肌酸;猪;猪饲喂;杜洛克;地方品种;饮食补充剂;剂量;屠宰;pH;颜色;肉质;