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Balancing the health risks and benefits of red meat
Alison McAfee
School of Biomedical Sciences
Faculty Of Life & Health Sciences
Research output
:
Contribution to specialist publication
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Article
1
Citation (Scopus)
Overview
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Dive into the research topics of 'Balancing the health risks and benefits of red meat'. Together they form a unique fingerprint.
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Agricultural and Biological Sciences
Red Meat
100%
Meat Consumption
25%
Cardiovascular System
25%
Processed Meat
25%
Nutrition Policy
25%
Food Science
Red Meat
100%
Nutrition Policy
33%
Processed Meat
33%
Meat Consumption
33%