01417oam 2200409 a 450 991070312810332120110907114928.0(CKB)2560000000113417(OCoLC)726749336(EXLCZ)99256000000011341720110523d2010 ua 0engurmn|||||||||txtrdacontentcrdamediacrrdacarrierChemicals in Meat Cooked at High Temperatures and Cancer Risk[electronic resource][Bethesda, Md.] :U.S. Dept. of Health and Human Services, National Institutes of Health, National Cancer Institute,[2010]1 online resource (4 pages)Fact sheetTitle from title screen (viewed on Aug. 31, 2011)"This fact sheet was reviewed on 10/15/10"--Page 4.Includes bibliographical references (page 3-4).CancerEtiologyCooking (Meat)Health aspectsFoodEffect of heat onCancerEtiology.Cooking (Meat)Health aspects.FoodEffect of heat on.National Cancer Institute (U.S.)GPOGPOGPOBOOK9910703128103321Chemicals in Meat Cooked at High Temperatures and Cancer Risk3103602UNINA