Exposure to heterocyclic aromatic amines from the...

Food Additives & Contaminants 2008 / 1 Vol. 25; Iss. 1

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

Alaejos, M. S., González, V., Afonso, A. M.
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Volume:
25
Language:
english
Journal:
Food Additives & Contaminants
DOI:
10.1080/02652030701474235
Date:
January, 2008
File:
PDF, 188 KB
english, 2008
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