Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. (Q36977834)
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scientific article published on 18 October 2007
Language | Label | Description | Also known as |
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English | Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. |
scientific article published on 18 October 2007 |
Statements
Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review (English)
Alaejos MS
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