Publisher
Springer Science and Business Media LLC
Subject
General Veterinary,General Medicine
Reference71 articles.
1. International Agency for Research on Cancer. Carcinogenicity of consumption of red and processed meat. Lyon France: Report of the International Agency for Research on cancer. Press release no 240; 2015.
2. Domingo JL, Nadal M. Carcinogenicity of consumption of red meat and processed meat: a review of scientific news since the IARC decision. Food Chem Toxicol. 2017;105:256–61.
3. Wolk A. Potential health hazards of eating red meat. J Intern Med. 2017;281:106–22.
4. Adeyemi KD, Shittu RM, Sabow AB, Ebrahimi M, Sazili AQ. Influence of diet and postmortem ageing on oxidative stability of lipids, myoglobin and myofibrillar proteins and quality attributes of gluteus medius muscle in goats. PLoS One. 2016;11:e0154603.
5. Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, et al. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality. Meat Sci. 2014;98:116–23.
Cited by
67 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