Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis

James G. Gurney; Menglan Chen; Maria C. Skluzacek; Christine M. Kasum; Steven G. Carmella; Peter W. Villalta; Stephen S. Hecht

Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis

James G. Gurney, Menglan Chen, Maria C. Skluzacek, Christine M. Kasum, Steven G. Carmella, Peter W. Villalta, Stephen S. Hecht

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

Original language	English (US)
Pages (from-to)	421-422
Number of pages	2
Journal	Cancer Epidemiology Biomarkers and Prevention
Volume	11
Issue number	4
State	Published - 2002

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Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis. / Gurney, James G.; Chen, Menglan; Skluzacek, Maria C. et al.
In: Cancer Epidemiology Biomarkers and Prevention, Vol. 11, No. 4, 2002, p. 421-422.

Research output: Contribution to journal › Article › peer-review

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Null association between frequency of cured meat consumption and methylvaline and ethylvaline hemoglobin adduct levels: The N-nitroso brain cancer hypothesis

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