Introductory Chapter: Meat Science and Human Nutrition
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Publisher
InTech
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http://www.intechopen.com/download/pdf/63780
Reference59 articles.
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3. Afshin A, Micha R, Khatibzadeh S, Mozaffarian D. Consumption of nuts and legumes and risk of incident ischemic heart disease, stroke, and diabetes: A systematic review and meta-analysis. The American Journal of Clinical Nutrition. 2014;100:278-288
4. Alexander DD, Weed DL, Miller PE, Mohamed MA. Red meat and colorectal cancer: A quantitative update on the state of the epidemiologic science. Journal of the American College of Nutrition. 2015;34(6):521-543. DOI: 10.1080/07315724.2014.992553
5. Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science. 2013;93:85-91
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