Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid

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ID: 299869
1987
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Abstract
Journal Article Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid Get access Y.L. Ha, Y.L. Ha Food Research Institute, Department of Food Microbiology and Toxicology, University of Wisconsin1925 Willow Drive, Madison, WI 53706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar N.K. Grimm, N.K. Grimm Food Research Institute, Department of Food Microbiology and Toxicology, University of Wisconsin1925 Willow Drive, Madison, WI 53706, USA Search for other works by this author on: Oxford Academic PubMed Google Scholar M.W. Pariza M.W. Pariza 1 Food Research Institute, Department of Food Microbiology and Toxicology, University of Wisconsin1925 Willow Drive, Madison, WI 53706, USA 1 To whom correspondence should be addressed Search for other works by this author on: Oxford Academic PubMed Google Scholar Carcinogenesis, Volume 8, Issue 12, December 1987, Pages 1881–1887, https://doi.org/10.1093/carcin/8.12.1881 Published: 01 December 1987 Article history Received: 18 June 1987 Accepted: 25 August 1987 Published: 01 December 1987
Reference Key
openalex_W2017328769 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Yeong Lae Ha, Nancy K. Grimm, Michael W. Pariza
Journal journal of carcinogenesis
Year 1987
DOI
10.1093/carcin/8.12.1881
URL
https://doi.org/10.1093/carcin/8.12.1881
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