Chapter 10. Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Prof. Dr. Robert J. Turesky* and
  2. Ricky D. Holland

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch10

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Turesky, R. J. and Holland, R. D. (2007) Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch10

Author Information

  1. National Center for Toxicological Research, Jefferson, USA

*Division of Environmental Disease Prevention, Wadsworth Center, New York State, Department of Health, Albany, NY 12201-0509, USA

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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