Red meat consumption: An overview of the risks and benefits

Alison McAfee; E. M. Duffy; Geraldine J. Cuskelly; Bruce W. Moss; Julie Wallace; Maxine P. Bonham; Anna M. Fearon

doi:10.1016/j.meatsci.2009.08.029

Red meat consumption: An overview of the risks and benefits

Alison McAfee, E. M. Duffy, Geraldine J. Cuskelly, Bruce W. Moss, Julie Wallace, Maxine P. Bonham, Anna M. Fearon

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1
Journal	Meat Science
Volume	84
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2009.08.029
Publication status	Published (in print/issue) - 2009

Access to Document

10.1016/j.meatsci.2009.08.029

Cite this

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title = "Red meat consumption: An overview of the risks and benefits",

author = "Alison McAfee and Duffy, {E. M.} and Cuskelly, {Geraldine J.} and Moss, {Bruce W.} and Julie Wallace and Bonham, {Maxine P.} and Fearon, {Anna M.}",

year = "2009",

doi = "10.1016/j.meatsci.2009.08.029",

language = "English",

volume = "84",

pages = "1",

journal = "Meat Science",

publisher = "Elsevier",

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AU - McAfee, Alison

AU - Duffy, E. M.

AU - Cuskelly, Geraldine J.

AU - Moss, Bruce W.

AU - Wallace, Julie

AU - Bonham, Maxine P.

AU - Fearon, Anna M.

PY - 2009

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DO - 10.1016/j.meatsci.2009.08.029

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SP - 1

JO - Meat Science

JF - Meat Science

IS - 1

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