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

Research output: Book/ReportReportResearchpeer-review

549 Downloads (Pure)
Original languageEnglish
Place of PublicationSøborg
PublisherNational Food Institute, Technical University of Denmark
Number of pages73
ISBN (Electronic)978-87-93109-82-7
Publication statusPublished - 2016

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",

}

Mechanisms behind cancer risks associated with consumption of red and processed meat. / Mejborn, Heddie; Biltoft-Jensen, Anja Pia; Hansen, Max; Licht, Tine Rask; Olesen, Pelle Thonning; Sørensen, Ilona Kryspin.

Søborg : National Food Institute, Technical University of Denmark, 2016. 73 p.

Research output: Book/ReportReportResearchpeer-review

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 -