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  6. Informe INCA 412
Please use this identifier to cite or link to this item: https://ninho.inca.gov.br/jspui/handle/123456789/6770
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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
dc.TypeArticlept_BR
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