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Red and Processed Meat Consumption: What's at Stake?

Detalles Bibliográficos
Autor principal:	Bradbury, Kathryn E
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9071303/ https://www.ncbi.nlm.nih.gov/pubmed/35355072 http://dx.doi.org/10.1093/jn/nxac036

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