Citations are generated automatically from bibliographic data as a convenience and may not be complete or accurate.
National Institutes of Health, Health and Human Services Department. "Chemicals in Meat Cooked at High Temperatures and Cancer Risk". Government. Health and Human Services Department, January 1, 2010. https://www.govinfo.gov/app/details/GOVPUB-HE20_3000-PURL-gpo12349
National Institutes of Health, Health and Human Services Department. (2010, January 1). Chemicals in Meat Cooked at High Temperatures and Cancer Risk. [Government]. Health and Human Services Department. https://www.govinfo.gov/app/details/GOVPUB-HE20_3000-PURL-gpo12349
National Institutes of Health, Health and Human Services Department. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. Health and Human Services Department, (1 Jan 2010), https://www.govinfo.gov/app/details/GOVPUB-HE20_3000-PURL-gpo12349
National Institutes of Health, Health and Human Services Department, Chemicals in Meat Cooked at High Temperatures and Cancer Risk, GovInfo, (January 1, 2010), https://www.govinfo.gov/app/details/GOVPUB-HE20_3000-PURL-gpo12349