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dc.contributor.authorMargrét Leósdóttir
dc.date.accessioned2012-12-11T14:39:47Z
dc.date.available2012-12-11T14:39:47Z
dc.date.issued2012-10
dc.date.submitted2012-12-11
dc.identifier.citationLæknablaðið 2012, 98(10):511en_GB
dc.identifier.issn0023-7213
dc.identifier.pmid23043062
dc.identifier.urihttp://hdl.handle.net/2336/255258
dc.descriptionNeðst á síðunni er hægt að nálgast greinina í heild sinni með því að smella á hlekkinn View/Open Allur texti - Full texten_GB
dc.languageice
dc.language.isoisen
dc.publisherLæknafélag Íslands, Læknafélag Reykjavíkuren_GB
dc.relation.urlhttp://www.laeknabladid.isen_GB
dc.rightsArchived with thanks to Læknablađiđen_GB
dc.subject.meshBlood Pressureen_GB
dc.subject.meshCod Liver Oilen_GB
dc.subject.meshDietary Supplementsen_GB
dc.subject.meshFemaleen_GB
dc.subject.meshFood Habitsen_GB
dc.subject.meshHumansen_GB
dc.subject.meshHypertensionen_GB
dc.subject.meshMaleen_GB
dc.titleFiskneysla og forvarniris
dc.title.alternativeFish consumption and cardiovascular disease preventionen_GB
dc.typeArticleen
dc.contributor.departmentDepartment of Coronary Heart Disease, Skåne University Hospital, Malmö, Swedenen_GB
dc.identifier.journalLæknablaðiðen_GB
dc.rights.accessOpen Access - Opinn aðganguren
refterms.dateFOA2018-09-12T12:39:33Z


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