| 000 | 00929 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250511230853.0 | ||
| 264 | 0 | _c19901212 | |
| 008 | 199012s 0 0 eng d | ||
| 022 | _a0300-5038 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aOvervik, E | |
| 245 | 0 | 0 |
_aChemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food. _h[electronic resource] |
| 260 |
_bIARC scientific publications _c1990 |
||
| 300 |
_a408-14 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Review | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCarcinogens _xchemistry |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 |
_aHeterocyclic Compounds _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMutagens _xchemistry |
| 700 | 1 | _aBerg, I | |
| 700 | 1 | _aKleman, M | |
| 700 | 1 | _aGustafsson, J A | |
| 773 | 0 |
_tIARC scientific publications _gno. 104 _gp. 408-14 |
|
| 999 |
_c2234261 _d2234261 |
||