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1 Ergebnisse
1
Meat Intake, Cooking Methods, Doneness Preferences and Risk..:
Boldo, Elena
;
Fernández de Larrea, Nerea
;
Pollán, Marina
...
https://www.doi.org/10.3390/nu14224852. , 2022
Link:
https://hdl.handle.net/10902/27273
RT Journal T1
Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
UL https://suche.suub.uni-bremen.de/peid=base-ftunivcantabria:oai:repositorio.unican.es:10902_27273&Exemplar=1&LAN=DE A1 Boldo, Elena A1 Fernández de Larrea, Nerea A1 Pollán, Marina A1 Martín, Vicente A1 Obón-Santacana, Mireia A1 Guevara, Marcela A1 Castaño-Vinyals, Gemma A1 Canga, Jose María A1 Pérez-Gómez, Beatriz A1 Gómez Acebo, Inés A1 Fernández-Tardón, Guillermo A1 Vanaclocha-Espi, Mercedes A1 Olmedo-Requena, Rocío A1 Alguacil, Juan A1 Chirlaque, Maria Dolores A1 Kogevinas, Manolis A1 Aragonés, Nuria A1 Castelló, Adela PB MDPI YR 2022 K1 Cooking methods K1 Doneness preference K1 Processed meat K1 Red meat K1 Stomach neoplasms JF https://www.doi.org/10.3390/nu14224852 LK http://dx.doi.org/https://hdl.handle.net/10902/27273 DO https://hdl.handle.net/10902/27273 SF ELIB - SuUB Bremen
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