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

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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

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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 -