Presence of Cancer-producing Substances in Roasted Food

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Abstract

A SERIES of mice was painted every second day for a long time in the ordinary manner in the occipital region with an alcohol or petroleum extract (a) of horse muscle, treated at a temperature of 275° C., (b) of browned butter, or (c) of roasted coffee. As controls we employed (a) a series of mice painted in the same manner with an alcohol or petroleum ether extract of horse muscle dried on a water bath or in a hot current of air, untreated butter and unroasted coffee, and (b) a number of untreated animals.

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WIDMARK, E. Presence of Cancer-producing Substances in Roasted Food. Nature 143, 984 (1939) doi:10.1038/143984a0

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