Use of high-temperature cooking methods in preparation of meat and fish in European countries.
Rohrmann
S
S
Deutsches Krebsforschungszentrum, Heidelberg, Germany.
Linseisen
J
J
Becker
N
N
Sinha
R
R
D000328:Adult; D017677:Age Distribution; D000368:Aged; D000818:Animals; D002273:Carcinogens / Q000378:metabolism; D015331:Cohort Studies; D003296:Cooking / Q000379:methods* / Q000706:statistics & numerical data; D005060:Europe; D005260:Female; D005511:Food Handling / Q000379:methods; D005843:Geography; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D008297:Male; D008460:Meat; D011939:Mental Recall; D008875:Middle Aged; D011446:Prospective Studies; D017747:Seafood; D012621:Seasons
D002273:Carcinogens