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Meat preparation techniques: results of the ISACamp population-based survey.

Authors :
de Assumpção, Daniela
de Azevedo Barros, Marilisa Berti
Mara Fisberg, Regina
Álvares Domene, Semíramis Martins
Source :
Revista Ciência & Saúde Coletiva; 2020, Vol. 25 Issue 4, p1547-1554, 8p
Publication Year :
2020

Abstract

<i>Copyright of Revista Ciência & Saúde Coletiva is the property of Associacao Brasileira de Pos-Graduacao em Saude Coletiva and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
OLDER people
COOKING
MEAT

Details

Language :
English
ISSN :
14138123
Volume :
25
Issue :
4
Database :
Supplemental Index
Journal :
Revista Ciência & Saúde Coletiva
Publication Type :
Academic Journal
Accession number :
142694720
Full Text :
https://doi.org/10.1590/1413-81232020254.18242018