LEADER 01417oam  2200409 a 450 
001 9910703128103321
005 20110907114928.0
035   $a(CKB)2560000000113417
035   $a(OCoLC)726749336
035   $a(EXLCZ)992560000000113417
100   $a20110523d2010      ua             0
101 0 $aeng
135   $aurmn|||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aChemicals in Meat Cooked at High Temperatures and Cancer Risk$b[electronic resource]
210  1$a[Bethesda, Md.] :$cU.S. Dept. of Health and Human Services, National Institutes of Health, National Cancer Institute,$d[2010]
215   $a1 online resource (4 pages)
225 1 $aFact sheet
300   $aTitle from title screen (viewed on Aug. 31, 2011)
300   $a"This fact sheet was reviewed on 10/15/10"--Page 4.
320   $aIncludes bibliographical references (page 3-4).
606   $aCancer$xEtiology
606   $aCooking (Meat)$xHealth aspects
606   $aFood$xEffect of heat on
615  0$aCancer$xEtiology.
615  0$aCooking (Meat)$xHealth aspects.
615  0$aFood$xEffect of heat on.
712 02$aNational Cancer Institute (U.S.)
801  0$bGPO
801  1$bGPO
801  2$bGPO
906   $aBOOK
912   $a9910703128103321
996   $aChemicals in Meat Cooked at High Temperatures and Cancer Risk$93103602
997   $aUNINA