The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms
Author:
Affiliation:
1. Liggins Institute, The University of Auckland, Auckland, New Zealand
2. Department of Food Sciences, School of Chemistry Sciences, The University of Auckland, Auckland, New Zealand
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.967833
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