Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef von Wang, Yi Y., Vuolo, Loretto L., Spingarn, Neil E., Weisburger, John H.

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Formation of mutagens in cooked foods. III. Isolation of a potent mutagen from beef von Spingarn, Neil E., Kasai, Hiroshi, Vuolo, Loretto L., Nishimura, Susumu, Yamaizumi, Ziro, Sugimura, Takashi, Matsushima, Taijiro, Weisburger, John H.

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Analysis of methanol for reversed-phase gradient elution liquid chromatography von Spingarn, Neil E, Garvie-Gould, Clare T, Vuolo, Loretto L

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Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties von Spingarn, Neil E., Garvie-Gould, Clare, Vuolo, Loretto L., Weisburger, John H.

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