Mechanisms behind cancer risks associated with consumption of red and processed meat

Heddie Mejborn; Anja Pia Biltoft-Jensen; Max Hansen; Tine Rask Licht; Pelle Thonning Olesen; Ilona Kryspin Sørensen

Mechanisms behind cancer risks associated with consumption of red and processed meat

Heddie Mejborn, Anja Pia Biltoft-Jensen, Max Hansen, Tine Rask Licht, Pelle Thonning Olesen, Ilona Kryspin Sørensen

Research output: Book/Report › Report › Research › peer-review

871 Downloads (Pure)

Original language	English

Place of Publication	Søborg
Publisher	National Food Institute, Technical University of Denmark
Number of pages	73
ISBN (Electronic)	978-87-93109-82-7
Publication status	Published - 2016

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

Rapport Mechanisms behind cancer risks associated with consumption of red and processed meat pdf Final published version, 1.27 MB

OpenUrl availability

Full text

Cite this

@book{9122197855d945a19e0ce817cc304c2e,

title = "Mechanisms behind cancer risks associated with consumption of red and processed meat",

author = "Heddie Mejborn and Biltoft-Jensen, {Anja Pia} and Max Hansen and Licht, {Tine Rask} and Olesen, {Pelle Thonning} and S{\o}rensen, {Ilona Kryspin}",

year = "2016",

language = "English",

publisher = "National Food Institute, Technical University of Denmark",

}

TY - RPRT

T1 - Mechanisms behind cancer risks associated with consumption of red and processed meat

AU - Mejborn, Heddie

AU - Biltoft-Jensen, Anja Pia

AU - Hansen, Max

AU - Licht, Tine Rask

AU - Olesen, Pelle Thonning

AU - Sørensen, Ilona Kryspin

PY - 2016

Y1 - 2016

M3 - Report

BT - Mechanisms behind cancer risks associated with consumption of red and processed meat

PB - National Food Institute, Technical University of Denmark

CY - Søborg

ER -