1. Presence of Cancer-producing Substances in Roasted Food
2. Mutagenicities of smoke condensates and the charred surface of fish and meat
3. T. Sugimura, M. Nagao, T. Kawachi, M. Honda, T. Yahagi, Y. Seino, S. Sato, N. Matsukara, A. Shirai, M. Sawamura, M. H., in: H.H. Hiatt, J.D. Watson, J.A. Winsten (Eds.), Origins of Human Cancer, Cold Spring Harbour Laboratory, 1977, p. 1561.
4. J.S. Felton, M.G. Knize, in: C.S. Copper, P.L Grover (Eds.), Handbook of Experimental Pharmacology, Springer–Verlag, Berlin, 1990, p. 471.
5. T. Sugimura, K. Wakabayashi, M. Nagao, H. Esumi, in: D.V. Parke, C. Ioannides, R. Walker (Eds.), Food, Nutrition and Chemical Toxicity, Smith-Gordon, 1993, p. 259.