| 牛肉汁致突变性的研究 |
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| 引用本文： | 包开洪 颜华. 牛肉汁致突变性的研究[J]. 食品科学, 1993, 0(9): 50-53 |
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| 作者姓名： | 包开洪 颜华 |
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| 作者单位： | 杭州商学院食品系 310035(包开洪)，杭州商学院食品系 310035(颜华) |
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| 摘 要： | 在用鼠伤寒沙门氏菌(Salmonella typhimurinm)雨株TA 98研究了熬煮牛肉汁的致突变性。结果表明,牛肉汁的致突变性水平取决于熬煮的时间和浓度,而与其色度无关。
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| 关 键 词： | 牛肉汁 致突变性 检测 |
A Study of Mutagenicity of Beef Extract |
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| Bao Kaihong et al. A Study of Mutagenicity of Beef Extract[J]. Food Science, 1993, 0(9): 50-53 |
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| Authors: | Bao Kaihong et al |
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| Affiliation: | Bao Kaihong et al |
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| Abstract: | Mutagenicity of boiled beef extract were detected by using sabmomella typhinnurrium strain TA 98. As a result, the level of mutagenicity was dependent on the concentration of beef in the extract and the duration of boiling. No relationship was apparent between depth of colour and mutagenicity. |
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| Keywords: | Beef extract Mutagenicitv |
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