Citation:Turesky RJ 2007

From National Cancer Control Policy

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Turesky RJ. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett 2007 Feb 5;168(3):219-27 Abstract available at http://www.ncbi.nlm.nih.gov/pubmed/17174486.


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  1. Position statement - Meat and cancer prevention