Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution.

alimentos anion aniones anions aromatic hydrocarbons carcinogens carne ahumada carne de cerdo carne de pollo charbon de bois charcoal chicken meat clarias batrachus compuestos nitrosos contamination cooking cuisson fish foods hidrocarburos hydrocarbons hydrocarbure hydrocarbure aromatique mutagenicidad mutagenicity mutagens nitrite nitrites nitritos nitroso compounds pescado pork produit alimentaire salchicha saucisse sausages smoked meat tailandia thailand viande de poulet viande porcine