Cite
HARVARD Citation
Demeyer, D. et al. (2016). Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Critical reviews in food science and nutrition. 56 (16), pp. 2747-2766. [Online].
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Demeyer, D. et al. (2016). Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Critical reviews in food science and nutrition. 56 (16), pp. 2747-2766. [Online].