1. Sugimura,T., Nagao,M., Kawachi,T. et al. (1977) Mutagens–carcinogens in foods, with special reference to highly mutagenic pyrolytic products in broiled foods. In Hiatt,H.H., Watson,J.D. and Winsten,J.A. (eds) Origins of Human Cancer. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, pp. 1561–1577.Sugimura,T., Nagao,M., Kawachi,T. et al. (1977) Mutagens–carcinogens in foods, with special reference to highly mutagenic pyrolytic products in broiled foods. In Hiatt,H.H., Watson,J.D. and Winsten,J.A. (eds) Origins of Human Cancer. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, pp. 1561–1577.
2. Commoner,B., Vithayathil,A.J., Dolara,P., Nair,S., Madyastha,P. and Cuca,G.C. (1978) Formation of mutagens in beef and beef extract during cooking. Science, 201, 913–916.
3. Felton,J.S. and Knize,M.G. (1991) Occurrence, identification and bacterial mutagenicity of heterocyclic amines in cooked food. Mutat. Res., 259, 205–217.
4. Felton,J.S. and Knize,M.G. (1990) Heterocyclic-amine mutagens/carcinogens in foods. In Cooper,C.S. and Grover,P.L. (eds) Handbook of Experimental Pharmacology, vol. 94/I. Berlin, Springer-Verlag, pp. 471–502.Felton,J.S. and Knize,M.G. (1990) Heterocyclic-amine mutagens/carcinogens in foods. In Cooper,C.S. and Grover,P.L. (eds) Handbook of Experimental Pharmacology, vol. 94/I. Berlin, Springer-Verlag, pp. 471–502.
5. Sugimura,T. (1982) Mutagens, carcinogens and tumor promoters in our daily food. Cancer, 49, 1970–1984.