Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.
- DOI
- 10.1080/02652030701474235
- Published
- 2008 Jan
- Container
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1080/02652030701474235,
title = {Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.},
author = {Alaejos MS and González V and Afonso AM},
year = {2008},
journal = {Food additives \& contaminants. Part A, Chemistry, analysis, control, exposure \& risk assessment},
doi = {10.1080/02652030701474235},
url = {https://doi.org/10.1080/02652030701474235}
}RIS
TY - JOUR TI - Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review. AU - Alaejos MS AU - González V AU - Afonso AM PY - 2008 JO - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment DO - 10.1080/02652030701474235 UR - https://doi.org/10.1080/02652030701474235 ER -
APA
MS, A., V, G., & AM, A. (2008). Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. https://doi.org/10.1080/02652030701474235
Source records
- pubmed · retrieved 2026-09-25T14:16:00.886Z