Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food.

Overvik, E

Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food. [electronic resource] - IARC scientific publications 1990 - 408-14 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

0300-5038


Animals
Carcinogens--chemistry
Food Contamination
Heterocyclic Compounds--chemistry
Hot Temperature
Mutagens--chemistry