Massey R C, Dennis M J
Food Addit Contam. 1987 Jan-Mar;4(1):27-36. doi: 10.1080/02652038709373611.
The classes of cooked foods that contain detectable levels of mutagenic activity are discussed together with the effects of different cooking procedures on the extent of mutagen formation. Analytical procedures that have so far been devised to quantify the concentrations of specific mutagenic compounds are described and the levels of these species that have been detected in cooked foods are detailed.
讨论了含有可检测水平诱变活性的熟食类别，以及不同烹饪程序对诱变剂形成程度的影响。描述了迄今为止设计的用于量化特定诱变化合物浓度的分析程序，并详细说明了在熟食中检测到的这些物质的水平。
