Biochemical Toxicology of Novel Heterocyclic Aromatic Amines in Cooked Meats (2005)

Biochemical Toxicology of Novel Heterocyclic Aromatic Amines in Cooked Meats

heterocyclic amines, meat intake

Wadsworth Center

New York

Robert Turesky

Project Description:

This study investigated the formation of possible novel heterocyclic amines in cooked meats and whether preliminary tests show a cancer risk.

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