01099nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021600122300003200338545005600370545006300426653009800489700005300587700001400640773015800654856002000812900001800832900001900850KSI00009144820040210155845031126s1994    ulka          000   kor    a0110010 akorbeng01a517.505b한545ㅎc8(4)00a식품가열에 따른 benzo[a]pyrene 생성 및 한국인의 발암 위해성 평가=xPyrolytic formation of benzo[a]pyrene in foods during heating and cancer risk assessment in koreans/d최옥경,e이병무  ap. 133-139:b삽도;c28 cm  a최옥경, 산업과학대학원 산업보건학과  a이병무, 성균관대학교 약학대학 독성학교실  a식품가열aBroiled foodsaBoiled foodsaBenzo[a]pyreneaCancer risk assessmentaCarcinogen1 a이병무,g李秉武,d1954-0KAC2017319374aut1 a최옥경0 t한국식품위생안전성학회지.d한국식품위생안전성학회.g9권 3호(1994년 9월), p. 133-139q9:3<133w(011001)KSE199701907,x1225-653640u3225582aKd00010aLee, Byung Mu10aChoi, Ok Kyung