Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States).

MLA

Keating, G. A., et al. “Comparison of Heterocyclic Amine Levels in Home-Cooked Meats with Exposure Indicators (United States).” Cancer Causes & Control : CCC, vol. 11, no. 8, Sept. 2000, pp. 731–39. EBSCOhost, https://doi.org/10.1023/a:1008935407971.

APA

Keating, G. A., Sinha, R., Layton, D., Salmon, C. P., Knize, M. G., Bogen, K. T., Lynch, C. F., & Alavanj, M. (2000). Comparison of heterocyclic amine levels in home-cooked meats with exposure indicators (United States). Cancer Causes & Control : CCC, 11(8), 731–739. https://doi.org/10.1023/a:1008935407971

Chicago

Keating, G A, R Sinha, D Layton, C P Salmon, M G Knize, K T Bogen, C F Lynch, and M Alavanj. 2000. “Comparison of Heterocyclic Amine Levels in Home-Cooked Meats with Exposure Indicators (United States).” Cancer Causes & Control : CCC 11 (8): 731–39. doi:10.1023/a:1008935407971.