Como preparar carne de forma mais saudável

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dc.TypeArticlept_BR
dc.contributor.authorInstituto Nacional de Câncer José Alencar Gomes da Silva
dc.contributor.authorInstituto Nacional de Câncer (Brasil)
dc.contributor.authorINCA
dc.date.accessioned2022-05-03T17:36:38Z
dc.date.available2022-05-03T17:36:38Z
dc.date.issued2021-10
dc.identifier.urihttp://sr-vmlxaph03:8080/jspui/handle/123456789/6770
dc.language.isootherpt_BR
dc.publisherINCApt_BR
dc.subjectCarnept_BR
dc.subjectMeatpt_BR
dc.subjectHidrocarbonetos Policíclicos Aromáticospt_BR
dc.subjectPolycyclic Aromatic Hydrocarbonspt_BR
dc.subjectHidrocarburos Policíclicos Aromáticospt_BR
dc.subjectCarcinógenospt_BR
dc.subjectCarcinogenspt_BR
dc.titleComo preparar carne de forma mais saudávelpt_BR
dc.title.alternativeInforme INCA 412pt_BR

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Informe INCA 412