Overvik, E <br/><br/>
Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food.  [electronic resource] 

 -  IARC scientific publications  1990 
 - 408-14 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>0300-5038 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Carcinogens--chemistry<br/>Food Contamination<br/>Heterocyclic Compounds--chemistry<br/>Hot Temperature<br/>Mutagens--chemistry