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Red meat consumption: An overview of the risks and benefits

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

McAfee, Alison, Duffy, E. M., Cuskelly, Geraldine J., Moss, Bruce W., Wallace, Julie, Bonham, Maxine P. and Fearon, Anna M. (2009) Red meat consumption: An overview of the risks and benefits. Meat Science, 84 (1). p. 1. [Journal article]

Full text not available from this repository.

URL: http://dx.doi.org/10.1016/j.meatsci.2009.08.029

DOI: 10.1016/j.meatsci.2009.08.029


Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:5619
Deposited By:Dr Emeir McSorley
Deposited On:13 Jan 2010 14:30
Last Modified:11 Feb 2013 15:40

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