EFFECT OF WATER-CONTENT ON THE GENERATION OF MUTAGENICITY IN HEATED FISH MEATS

被引：4
|
作者：
KIKUGAWA, K
KATO, T
机构：
来源：
EISEI KAGAKU-JAPANESE JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH | 1987年 / 33卷 / 01期
关键词：
D O I：
10.1248/jhs1956.33.62
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
引用
收藏
页码：62 / 65
页数：4
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