Balancing the risks and benefits of unprocessed and processed red meat consumption for both consumers and the environment

被引：3
作者：
Demeyer, Daniel [1 ]
机构：
[1] Univ Ghent, Dept Anim Prod, B-9090 Melle, Belgium
来源：
MEAT SCIENCE | 2010年 / 86卷 / 02期
关键词：
Colorectal cancer; Processed meats; Nitrite; Cured ham; Greenhouse gases; Meat production; Meat consumption; Health; Balanced diets; Dietary advice; Red meats; Cured meats; Meat curing; ADULT-POPULATION; CANCER RISK; FOOD; NUTRITION; SALT;
D O I：
10.1016/j.meatsci.2010.04.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：529 / 530
页数：2
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