Cooking of meat and fish in Europe-results from the European Prospective Investigation into Cancer and Nutrition (EPIC)
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Rohrmann, S, Linseisen, J, Becker, N, Norat, T, Sinha, R, Skeie, G, Lund, E, Martinez, C, Barricarte, A, Mattisson, I, Berglund, G, Welch, AA, Davey, G, Overvad, K, Tjonneland, A, Clavel-Chapelon, F, Kesse, E, Lotze, G, Klipstein-Grobusch, K, Vasilopoulou, E, Polychronopoulous, E, Pala, V, Celentano, E, Bueno-de-Mesquita, HB, Peeters, PH, Riboli, E and Slimani, N (2002) Cooking of meat and fish in Europe-results from the European Prospective Investigation into Cancer and Nutrition (EPIC). European Journal of Clinical Nutrition, 56 (12). pp. 1216-1230. ISSN 1476-5640
Full text not available from this repository. (Request a copy)Item Type: | Article |
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Uncontrolled Keywords: | sdg 3 - good health and well-being ,/dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being |
Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School |
Depositing User: | EPrints Services |
Date Deposited: | 25 Nov 2010 11:08 |
Last Modified: | 28 Apr 2022 19:36 |
URI: | https://ueaeprints.uea.ac.uk/id/eprint/11916 |
DOI: | 10.1038/sj.ejcn.1601494 |
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