Investigating the risk-benefit balance of substituting red...

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Food and Chemical Toxicology 2018 / 6

Investigating the risk-benefit balance of substituting red and processed meat with fish in a Danish diet

Thomsen, Sofie Theresa, Pires, Sara Monteiro, Devleesschauwer, Brecht, Poulsen, Morten, Fagt, Sisse, Ygil, Karin Hess, Andersen, Rikke
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Language:
english
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2018.06.063
Date:
June, 2018
File:
PDF, 960 KB
english, 2018
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