Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats-Reference-Cited by-同舟云学术

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

Published:2005-07 Issue:7 Volume:49 Page:648-655
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Sinha Rashmi,Cross Amanda,Curtin Jane,Zimmerman Thea,McNutt Susanne,Risch Adam,Holden Joanne

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference42 articles.

1. WCRF, Food, Nutrition and Cancer: a Global Perspective, Washington, DC 1997.

2. COMA, Nutritional Aspects of the Development of Cancer. In: Report on Health and Social Subjects No. 49, Department of Health (Ed.), The Stationary Office, London 1998.

4. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

5. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

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