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

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Item Type:	Article
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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