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R. Sinha, N. Rothman, E. D. Brown, C. P. Salmon, M. G. Knize, C. A. Swanson, S. C. Rossi, S. D. Mark, O. A. Levander and J. S. Felton, “High Concentrations of the Carcinogen 2-Amino-1-methyl-6-phenylimidazo-[4,5-b] pyridine (PhIP) Occur in Chicken but Are Dependent on the Cooking Method,” Cancer Research, Vol. 55, 1995, pp. 4516-4519.

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