Mutagens and carcinogens in cooked foods: Concentration, potency, and risk

J. S. Felton, M. K. Knize, Ken W Turteltaub, M. H. Buonarati, R. T. Taylor, M. Vanderlaan, B. E. Watkins, J. D. Tucker, L. H. Thompson

Research output: Contribution to journalArticle

4 Scopus citations
Original languageEnglish (US)
Pages (from-to)133
Number of pages1
JournalAdvances in Experimental Medicine and Biology
Volume289
StatePublished - 1991
Externally publishedYes

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Felton, J. S., Knize, M. K., Turteltaub, K. W., Buonarati, M. H., Taylor, R. T., Vanderlaan, M., Watkins, B. E., Tucker, J. D., & Thompson, L. H. (1991). Mutagens and carcinogens in cooked foods: Concentration, potency, and risk. Advances in Experimental Medicine and Biology, 289, 133.