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

Author:
Pfau, W., Rosenvold, K., Young, J.F.
Source:
Food and chemical toxicology 2006 v.44 no.12 pp. 2086-2091
ISSN:
0278-6915
Subject:
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
Agid:
2753323