Carcinogenicity in Mice and Rats of Heterocyclic Amines in Cooked Foods

Autor:	Ohgaki, Hiroko, Hasegawa, Hirokazu, Kato, Tamami, Suenaga, Miki, Ubukata, Mikiyo, Sato, Shigeaki, Takayama, Shozo, Sugimura, Takashi
Zdroj:	Environmental Health Perspectives, 1986 Aug 01. 67, 129-134.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/3430327 Zobrazit plný text záznamu