MUTAGENICITY OF FOOD COLOR BROWN-FK AND CONSTITUENTS IN SALMONELLA-TYPHIMURIUM

被引：36

作者：

VENITT, S ^{[1
]}

BUSHELL, CT ^{[1
]}

机构：

[1] INST CANC RES,DIV CHEM CARCINOGENESIS,POLLARDS WOOD RES STN,CHALFONT ST GILES HP8 4SP,BUCKINGHAMSHIRE,ENGLAND

来源：

MUTATION RESEARCH | 1976年 / 40卷 / 04期

关键词：

D O I：

10.1016/0165-1218(76)90029-X

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

引用

页码：309 / 315

页数：7

共 10 条

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AMES, BN ;

KAMMEN, HO ;

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[3] FOOD COLORS - HARMLESS AESTHETICS OR EPICUREAN LUXURIES [J].

DRAKE, JJP .

TOXICOLOGY, 1975, 5 (01) :3-42

[4]

FORE H., 1967, FOOD COSMET TOXICOL, V5, P1, DOI 10.1016/S0015-6264(67)82879-7

[5] PROBLEMS CONFRONTED AND LESSONS LEARNT IN SAFETY EVALUATION OF BROWN,FK [J].

GRASSO, P ;

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[6]

ITO N, 1969, CANCER RES, V29, P1137

[7]

VENITT S, IN PRESS

[8]

WALKER R, 1970, FOOD COSMET TOXICOL, V8, P539, DOI 10.1016/S0015-6264(70)80455-2

[9]

1973, COLOURING MATTER FOO

[10]

1975, VIH3 COMM EUR COMM D

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