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1 Ergebnisse
1
Meat Intake, Cooking Methods, Doneness Preferences and Risk..:
Boldo, Elena
;
Olmedo Requena, María Rocío
;
MCC-Spain Researchers
Boldo, E. [et al.]. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients 2022, 14, 4852. [https://doi.org/10.3390/nu14224852]. , 2022
Link:
https://hdl.handle.net/10481/78497
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-ftunivgranada:oai:digibug.ugr.es:10481_78497&Exemplar=1&LAN=DE A1 Boldo, Elena A1 Olmedo Requena, María Rocío A1 MCC-Spain Researchers PB MDPI YR 2022 K1 Stomach neoplasms K1 Red meat K1 Processed meat K1 Cooking methods K1 Doneness preference JF Boldo, E. [et al.]. Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. Nutrients 2022, 14, 4852. [https://doi.org/10.3390/nu14224852] LK http://dx.doi.org/https://hdl.handle.net/10481/78497 DO https://hdl.handle.net/10481/78497 SF ELIB - SuUB Bremen
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