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1 Ergebnisse
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Meat intake, cooking methods and doneness and risk of color..:
de Batlle, Jordi
;
Gracia-Lavedan, Esther
;
Romaguera, Dora
...
European Journal of Nutrition. 57 (2016) 2 - p. 643-653 , 2016
Link:
https://doi.org/10.1007/s00394-016-1350-6
RT Journal T1
Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00394-016-1350-6&Exemplar=1&LAN=DE A1 de Batlle, Jordi A1 Gracia-Lavedan, Esther A1 Romaguera, Dora A1 Mendez, Michelle A1 Castaño-Vinyals, Gemma A1 Martín, Vicente A1 Aragonés, Núria A1 Gómez-Acebo, Inés A1 Olmedo-Requena, Rocío A1 Jimenez-Moleon, José Juan A1 Guevara, Marcela A1 Azpiri, Mikel A1 Llorens-Ivorra, Cristóbal A1 Fernandez-Tardon, Guillermo A1 Lorca, Jose Andrés A1 Huerta, José María A1 Moreno, Victor A1 Boldo, Elena A1 Pérez-Gómez, Beatriz A1 Castilla, Jesús A1 Fernández-Villa, Tania A1 Barrio, Juan Pablo A1 Andreu, Montserrat A1 Castells, Antoni A1 Dierssen, Trinidad A1 Altzibar, Jone M. A1 Kogevinas, Manolis A1 Pollán, Marina A1 Amiano, Pilar PB Springer Science and Business Media LLC YR 2016 SN 1436-6207 SN 1436-6215 JF European Journal of Nutrition VO 57 IS 2 SP 643 OP 653 LK http://dx.doi.org/https://doi.org/10.1007/s00394-016-1350-6 DO https://doi.org/10.1007/s00394-016-1350-6 SF ELIB - SuUB Bremen
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