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/ReportReportpeer-review

794 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