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How to Cite | Author Information | Publication History
International Journal of Clinical Nutrition & Dietetics Volume 1 (2015), Article ID 1:IJCND-102, 6 pages
https://doi.org/10.15344/2456-8171/2015/102
Research Article
Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use

Wojciech Kolanowski1* and Joanna Trafialek2

1Department of Dietetics and Food Assessment, Siedlce University of Natural Sciences and Humanities, Prusa str. 14, 08-110 Siedlce, Poland
2Department of Food Hygiene and Food Quality Management, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska str. 166, 02-787 Warsaw, Poland
Dr. Wojciech Kolanowski, Department of Dietetics and Food Assessment, Siedlce University of Natural Sciences and Humanities, Prusa str. 14, 08-110 Siedlce, Poland; E-mail: wojciech.kolanowski@uph.edu.pl
28 August 2014; 24 November 2015; 26 November 2015
Kolanowski W, Trafialek J (2015) Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use. Int J Clin Nutr Diet 1: 102. doi: https://doi.org/10.15344/2456-8171/2015/102
© 2015 Kolanowski et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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