Cooking of meat and fish in Europe-results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

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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