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Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate
- Pfau, W., Rosenvold, K., Young, J.F.
- Food and chemical toxicology 2006 v.44 no.12 pp. 2086-2091
- fried foods, pork, slaughter, carcinogens, swine feeding, creatine, landraces, meat quality, Duroc, mutagenicity, dietary supplements, swine, dosage, longissimus muscle, pH, color, aniline, meat cuts, heterocyclic compounds