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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