Chemicals in Meat Cooked at High Temperatures and Cancer Risk [[electronic resource]]

• Pubblicazione: [Bethesda, Md.] : , : U.S. Dept. of Health and Human Services, National Institutes of Health, National Cancer Institute, , [2010]
• Descrizione fisica: 1 online resource (4 pages)
• Soggetto topico: Cancer - Etiology; Cooking (Meat) - Health aspects; Food - Effect of heat on
• Note generali: Title from title screen (viewed on Aug. 31, 2011); "This fact sheet was reviewed on 10/15/10"--Page 4.
• Nota di bibliografia: Includes bibliographical references (page 3-4).
• Titolo autorizzato: Chemicals in Meat Cooked at High Temperatures and Cancer Risk
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910703128103321
• Lo trovi qui: Univ. Federico II