Meat consumption and cooking practices and the risk of colorectal cancer
| dc.contributor.author | Tabatabaei, S. | |
| dc.contributor.author | Fritschi, Lin | |
| dc.contributor.author | Knuiman, M. | |
| dc.contributor.author | Boyle, T. | |
| dc.contributor.author | Iacopetta, B. | |
| dc.contributor.author | Platell, C. | |
| dc.contributor.author | Heyworth, J. | |
| dc.date.accessioned | 2017-01-30T12:11:04Z | |
| dc.date.available | 2017-01-30T12:11:04Z | |
| dc.date.created | 2015-03-03T03:50:53Z | |
| dc.date.issued | 2011 | |
| dc.identifier.citation | Tabatabaei, S. and Fritschi, L. and Knuiman, M. and Boyle, T. and Iacopetta, B. and Platell, C. and Heyworth, J. 2011. Meat consumption and cooking practices and the risk of colorectal cancer. European Journal of Clinical Nutrition. 65 (6): pp. 668-675. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/18963 | |
| dc.identifier.doi | 10.1038/ejcn.2011.17 | |
| dc.publisher | Nature Publishing Group | |
| dc.title | Meat consumption and cooking practices and the risk of colorectal cancer | |
| dc.type | Journal Article | |
| dcterms.source.volume | 65 | |
| dcterms.source.number | 6 | |
| dcterms.source.startPage | 668 | |
| dcterms.source.endPage | 675 | |
| dcterms.source.issn | 0954-3007 | |
| dcterms.source.title | European Journal of Clinical Nutrition | |
| curtin.accessStatus | Open access via publisher |
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