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Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands Cover

Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands

Open Access
|Aug 2020

Authors

Monica Ferrer

monica.ferrersocorro@yale.edu

Department of Neurology, Yale School of Medicine, Yale University, New Haven, CT

Eina H. Eliasen

eina@health.fo

Department of Occupational Medicine and Public Health, The Faroese Hospital System, Tórshavn

Maria Skaalum Petersen

maria@health.fo

Department of Occupational Medicine and Public Health, The Faroese Hospital System, Tórshavn; Centre for Health Science, Faculty of Health Sciences, University of the Faroe Islands, Tórshavn

Wendy Jiang

wendyj@purdue.edu

Purdue University School of Health Sciences, West Lafayette, IN

Wei Zheng

wzheng@purdue.edu

Purdue University School of Health Sciences, West Lafayette, IN

Elan D. Louis

elan.louis@utsouthwestern.edu

Department of Neurology and Neurotherapeutics, University of Texas Southwestern, Dallas, TX
DOI: https://doi.org/10.5334/tohm.236 | Journal eISSN: 2160-8288
Language: English
Submitted on: May 9, 2020
Accepted on: Jun 17, 2020
Published on: Aug 14, 2020
Published by: Ubiquity Press
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2020 Monica Ferrer, Eina H. Eliasen, Maria Skaalum Petersen, Wendy Jiang, Wei Zheng, Elan D. Louis, published by Ubiquity Press
This work is licensed under the Creative Commons Attribution 4.0 License.