Carcinogens formed in the Heating of Foodstuffs. Formation of 3,4-Benzopyrene from Starch at 370-390° C

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1 June 1960

journal article
research article
Published by Springer Nature in British Journal of Cancer

Vol. 14 (2) , 295-299
https://doi.org/10.1038/bjc.1960.34

Abstract

No abstract available

Keywords

This publication has 5 references indexed in Scilit:

Polycyclic Hydrocarbons in Icelandic Smoked Food
British Journal of Cancer, 1958
The Thermal Decomposition of Some Tobacco Constituents
British Journal of Cancer, 1957
Benzo[a]pyrene Content of Certain Pyrogenic Materials
JNCI Journal of the National Cancer Institute, 1956
Experimental observations on the etiology of gastric carcinoma. II. The effect of heat, browned overheated fats, food dyes and carcinogenic hydrocarbons on the gastric mucosa.
1955
[Examination of smoked food products for 3,4-benzopyrene].
1954