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Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality
  • Volume 127, Issue 4
  • Tine Bjerg Nielsen (a1), Anne Mette Lund Würtz (a1), Anne Tjønneland (a2) (a3), Kim Overvad (a1) (a4) and Christina Catherine Dahm (a1)
  • DOI: https://doi.org/10.1017/S0007114521001252
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Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality
  • Volume 127, Issue 4
  • Tine Bjerg Nielsen (a1), Anne Mette Lund Würtz (a1), Anne Tjønneland (a2) (a3), Kim Overvad (a1) (a4) and Christina Catherine Dahm (a1)
  • DOI: https://doi.org/10.1017/S0007114521001252
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Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality
  • Volume 127, Issue 4
  • Tine Bjerg Nielsen (a1), Anne Mette Lund Würtz (a1), Anne Tjønneland (a2) (a3), Kim Overvad (a1) (a4) and Christina Catherine Dahm (a1)
  • DOI: https://doi.org/10.1017/S0007114521001252
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