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Title
Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
Imprint
[Bethesda, Md.] : National Cancer Institute, [2010]
Connect to
Connect to https://permanent.fdlp.gov/gpo12349/Fs3_25.pdf
Copies
Location
Call No.
OPAC Message
Status
Axe Federal Documents Online
HE 20.3182:M 46
---
Available
Description
1 online resource (4 pages) : PDF.
text rdacontent
computer rdamedia
online resource rdacarrier
Series
Fact sheet
Fact sheet (National Cancer Institute (U.S.)) ; 3.25.
Note
"This fact sheet was reviewed on 10/15/10"--Page 4.
Title from caption.
Bibliography
Includes bibliographical references (page 3-4).
Note
Viewed May 23, 2011.
Subject
Cancer -- Etiology.
Cooking (Meat) -- Health aspects.
Food -- Effect of heat on.
Added Author
National Cancer Institute (U.S.), issuing body.
Gpo Item No.
0507-G-37 (online)
Sudoc No.
HE 20.3182:M 46
Available items only
