Heterocyclic amine levels in cooked meat and the implication for New Zealanders

European Journal of Cancer Prevention

Volumn 8, Issue 3, 1999, Pages 201-206

  Thomson, B ^a   Thomson, D ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

Cancer risk; Cooked meat; Cooking method; Dietary intake; Heterocyclic amines; PhIP

Indexed keywords

HETEROCYCLIC AMINE;

CANCER RISK; CARCINOGENICITY; COLORECTAL CANCER; CONFERENCE PAPER; COOKING; DIETARY INTAKE; HUMAN; LIFESTYLE; MEAT; NEW ZEALAND; PRIORITY JOURNAL; WORKSHOP;

EID: 0032757413     PISSN: 09598278     EISSN: None     Source Type: Journal    
DOI: 10.1097/00008469-199906000-00007     Document Type: Conference Paper

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