| | 
Part, Chapter, Paragraph
1 III, 10. 2. 1| Keinan-Boker et al,. 2002), meat (Linseisen et al, 2002b), processed
2 III, 10. 2. 1| 2002b), processed meat (Linseisen et al, 2006), fish (Welch
3 III, 10. 2. 1| 2002), added fats and oils (Linseisen et al, 2002a), and carbohydrate
4 III, 10. 2. 1| Tjonneland A, Clavel-Chapelon F, Linseisen J, Schulz M, Hemon B, Riboli
5 III, 10. 2. 1| Tjonneland A, Clavel-Chapelon F, Linseisen J, Haftenberger M, Lagiou
6 III, 10. 2. 1| Nutr 5 (6B), 1217-1226.~ ~Linseisen J, Bergstrom E, Gafa L,
7 III, 10. 2. 1| Dec, 5 (6B): 1227-1242.~ ~Linseisen J, Kesse E, Slimani N, Bueno-De-Mesquita
8 III, 10. 2. 1| Dec, 5 (6B):1243-1258.~ ~Linseisen J, Rohrmann S, Norat T,
9 III, 10. 2. 1| Tjonneland A, Clavel-Chapelon F, Linseisen J, Klipstein-Grobusch K,
|
|
| |
