Use of high-temperature cooking methods in preparation of meat and fish in European countries.

IARC scientific publications

Volumn 156, Issue , 2002, Pages 219-220

  Rohrmann, S ^a   Linseisen, J ^b   Becker, N ^b   Sinha, R ^b   EPIC Working Group on Dietary Patterns, ^b  

^a GERMAN CANCER RESEARCH CENTER DKFZ   (Germany)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CARCINOGEN;

ADULT; AGE DISTRIBUTION; AGED; ANIMAL; ARTICLE; CLINICAL TRIAL; COHORT ANALYSIS; COOKING; EUROPE; FEMALE; FOOD HANDLING; GEOGRAPHY; HEAT; HUMAN; MALE; MEAT; METABOLISM; METHODOLOGY; MIDDLE AGED; MULTICENTER STUDY; PROSPECTIVE STUDY; RECALL; SEA FOOD; SEASON; STATISTICS;

ADULT; AGE DISTRIBUTION; AGED; ANIMALS; CARCINOGENS; COHORT STUDIES; COOKING; EUROPE; FEMALE; FOOD HANDLING; GEOGRAPHY; HOT TEMPERATURE; HUMANS; MALE; MEAT; MENTAL RECALL; MIDDLE AGED; PROSPECTIVE STUDIES; SEAFOOD; SEASONS;

EID: 34547442534     PISSN: 03005038     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)