Red meat consumption: An overview of the risks and benefits

Meat Science - Tập 84 Số 1 - Trang 1-13 - 2010
Alison J. Yeates1, Emeir M. McSorley1, Geraldine J. Cuskelly2, B.W. Moss3, Julie Wallace1, Maxine P. Bonham1, Anna M Fearon3
1Northern Ireland Centre for Food and Health (NICHE), School of Biomedical Sciences, University of Ulster, Coleraine, Northern Ireland BT52 1SA, United Kingdom
2Queens University, Institute of Agri-Food and Land Use, School of Biological Sciences, David Keir Building, Stranmillis Road, Belfast, Northern Ireland BT9 5AG, United Kingdom
3Agri-Food and Biosciences Institute for Northern Ireland (AFBI), Department of Food Chemistry, Newforge Lane, Belfast, Northern Ireland BT9 5PX, United Kingdom

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