Author:
Prynne C J,Wagemakers J J M F,Stephen A M,Wadsworth M E J
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference26 articles.
1. Chan W, Brown J, Church S, Buss D (1996). Meat Products and Dishes. Sixth Supplement to McCance and Widdowson's The Composition of Foods. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food: Bath, UK.
2. Chao A, Thun MJ, Connell CJ, McCullough ML, Jacobs EJ, Flanders WD et al. (2005). Meat consumption and risk of colorectal cancer. J Am Med Assoc 293, 172–182.
3. Cosgrove M, Flynn A, Kiely M (2005a). Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults. Public Health Nutr 8, 327–337.
4. Cosgrove M, Flynn A, Kiely M (2005b). Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality. Br J Nutr 93, 933–942.
5. Department for Environment Food and Rural Affairs (2000). National Food Survey 1999: Annual Report on Food Expenditure, Consumption and Nutrient Intakes. The Stationery Office: London.
Cited by
26 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献