Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens

Weisburger, John H.

Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens^¹

John H. Weisburger

American Health Foundation

Valhalla, NY 10595-1599

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The report was written while the author was a fellow of the Japanese Foundation for Promotion of Cancer Research at the National Cancer Center Research Institute, Tokyo. November–December 1992. Research in our laboratory was supported by USPHS-National Cancer Institute Grants CA-45270 and CA-42381 and Grant CN-29 from the American Cancer Society.

Received: February 01 1993

Accepted: March 22 1993

Online Issn: 1538-7445

Print Issn: 0008-5472

1993

Cancer Research, Inc.

Cancer Res (1993) 53 (10): 2422–2424.

This symposium was the Twenty-third International Symposium of the Princess Takamatsu Cancer Research Fund. Organizing Committee (in alphabetical order): R. H. Adamson, J-Å. Gustafsson, N. Ito, M. Nagao, T. Sugimura, K. Wakabayashi, Y. Yamazoe. It was held at the Palace Hotel, Tokyo, Japan, November 10–12, 1992.

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1993

Cancer Research, Inc.

Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens^¹

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Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens^¹