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

330 Citations (Scopus)
LanguageEnglish
Pages1
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. 84(1), 1. https://doi.org/10.1016/j.meatsci.2009.08.029
McAfee, Alison ; Duffy, E. M. ; Cuskelly, Geraldine J. ; Moss, Bruce W. ; Wallace, Julie ; Bonham, Maxine P. ; Fearon, Anna M. / Red meat consumption: An overview of the risks and benefits. 2009 ; Vol. 84, No. 1. pp. 1.
@article{42f72ce3b58c4a709320a33ebed885fd,
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",
number = "1",

}

McAfee, A, Duffy, EM, Cuskelly, GJ, Moss, BW, Wallace, J, Bonham, MP & Fearon, AM 2009, 'Red meat consumption: An overview of the risks and benefits', vol. 84, no. 1, pp. 1. https://doi.org/10.1016/j.meatsci.2009.08.029

Red meat consumption: An overview of the risks and benefits. / McAfee, Alison; Duffy, E. M.; Cuskelly, Geraldine J.; Moss, Bruce W.; Wallace, Julie; Bonham, Maxine P.; Fearon, Anna M.

Vol. 84, No. 1, 2009, p. 1.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Red meat consumption: An overview of the risks and benefits

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

Y1 - 2009

U2 - 10.1016/j.meatsci.2009.08.029

DO - 10.1016/j.meatsci.2009.08.029

M3 - Article

VL - 84

SP - 1

IS - 1

ER -