title: Use of high-temperature cooking methods in preparation of meat and fish in European countries.
authors.affiliation: Deutsches Krebsforschungszentrum, Heidelberg, Germany.
authors.forename: S
authors.initials: S
authors.lastname: Rohrmann
authors.forename: J
authors.initials: J
authors.lastname: Linseisen
authors.forename: N
authors.initials: N
authors.lastname: Becker
authors.forename: R
authors.initials: R
authors.lastname: Sinha
mesh_terms: 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
chemical_list: D002273:Carcinogens