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Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study
| dc.contributor.author | Boldo, E. | |
| dc.contributor.author | Fernández de Larrea, N. | |
| dc.contributor.author | Pollán, M. | |
| dc.contributor.author | Fernández Tardón, Guillermo | |
| dc.date.accessioned | 2023-05-18T08:20:54Z | |
| dc.date.available | 2023-05-18T08:20:54Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | Nutrients, 14(22) (2022); doi:10.3390/nu14224852 | |
| dc.identifier.issn | 2072-6643 | |
| dc.identifier.uri | http://hdl.handle.net/10651/68021 | |
| dc.description.sponsorship | This study was supported by Carlos III Institute of Health, co-funded by FEDER funds—a way to build Europe (PI08/1770, PI09/00773, PS09/01286, PI09/1903, PI09/1662, and PI09/2078, PI11/01403), the Spanish Ministry of Economy and Competitiveness (IJCI-2014-20900), by Fundación Marqués de Valdecilla (grant API 10/09), by Junta de Castilla y León (LE22A10-2), by Acción Transver- sal del Cancer, approved by the Spanish Ministry Council on October 11, 2007, by the CIBER of Epidemiology and Public Health (CIBERESP), by the Catalan Government DURSI (grants 2014SGR647 and 2014SGR756), by the Consejería de Salud of the Junta de Andalucía (grant 2009-S0143 ), by the Conselleria de Sanitat of the Generalitat Valenciana (grant AP061/10), by the University of Oviedo, IUOPA and Fundación Caja de Asturias. ISGlobal acknowledges support from the Spanish Ministry of Science and Innovation through the “Centro de Excelencia Severo Ochoa 2019–2023” Program (CEX2018-000806-S), and support from the Generalitat de Catalunya through the CERCA Program (...) | |
| dc.description.statementofresponsibility | Boldo E., Fernández de Larrea N., Pollán M., Martín V., Obón-Santacana M., Guevara M., Castaño-Vinyals G., Canga J.M., Pérez-Gómez B., Gómez-Acebo I., Fernández-Tardón G., Vanaclocha-Espi M., Olmedo-Requena R., Alguacil J., Chirlaque M.D., Kogevinas M., Aragonés N., Castelló A. | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Nutrients | |
| dc.rights | © 2022 by the authors. | |
| dc.rights | CC Reconocimiento 4.0 Internacional | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85142937288&doi=10.3390%2fnu14224852&partnerID=40&md5=33432eb1b77031555749383e8f76fa73 | |
| dc.title | Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study | |
| dc.type | journal article | |
| dc.identifier.doi | 10.3390/nu14224852 | |
| dc.relation.projectID | ISCIII/FEDER/PI09/00773 | |
| dc.relation.projectID | ISCIII/FEDER/PS09/01286 | |
| dc.relation.projectID | ISCIII/FEDER/PI09/1903 | |
| dc.relation.projectID | ISCIII/FEDER/PI09/1662 | |
| dc.relation.projectID | ISCII/FEDER/PI09/2078 | |
| dc.relation.projectID | ISCIII/FEDER/PI11/01403 | |
| dc.relation.projectID | ISCIII/FEDER/PI08/1770 | |
| dc.relation.projectID | MINECO/IJCI-2014-20900 | |
| dc.relation.publisherversion | http://dx.doi.org/10.3390/nu14224852 | |
| dc.rights.accessRights | open access | |
| dc.type.hasVersion | VoR |
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