Heterocyclic amines in cooked foods: candidates for causation of common cancers

J Natl Cancer Inst. 1994 Jan 5;86(1):2-4. doi: 10.1093/jnci/86.1.2.
No abstract available

Publication types

  • Comment
  • Editorial

MeSH terms

  • Amines / chemistry
  • Amines / toxicity*
  • Animals
  • Carcinogenicity Tests
  • Carcinogens / chemistry
  • Carcinogens / toxicity*
  • Carcinogens, Environmental / toxicity
  • Cooking
  • Heterocyclic Compounds / chemistry
  • Heterocyclic Compounds / toxicity*
  • Humans
  • Meat

Substances

  • Amines
  • Carcinogens
  • Carcinogens, Environmental
  • Heterocyclic Compounds