Open AccessPotential carcinogenic mechanisms by red and cured meat
Author(s) -
Denis E. Corpet,
Fabrice H.F. Pierre,
Nadia Bastide,
Océane Martin,
Sylviane Taché,
Nathalie Naud,
Françoise Guéraud
Publication year - 2012
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - carcinogen , red meat , computer science , food science , chemistry , biochemistry