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 journalArticle

369 Citations (Scopus)
Original languageEnglish
Pages (from-to)1
JournalMeat Science
Volume84
Issue number1
DOIs
Publication statusPublished - 2009

Cite this

McAfee, A., Duffy, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J., Bonham, M. P., & Fearon, A. M. (2009). Red meat consumption: An overview of the risks and benefits. Meat Science, 84(1), 1. https://doi.org/10.1016/j.meatsci.2009.08.029