Cancer risk of heterocyclic amines in cooked foods: an...

Carcinogenesis 1995 Vol. 16; Iss. 1

Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research

Layton, David W., Bogen, Kenneth T., Knize, Mark G., Hatch, Fred T., Johnson, Virginia M., Felton, James S.
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Volume:
16
Year:
1995
Language:
english
Journal:
Carcinogenesis
DOI:
10.1093/carcin/16.1.39
File:
PDF, 4.27 MB
english, 1995
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