Carcinogenicity of consumption of red and processed meat. Bouvard, V., Loomis, D., Guyton, K. Z, Grosse, Y., Ghissassi, F. E., Benbrahim-Tallaa, L., Guha, N., Mattock, H., & Straif, K. The Lancet Oncology, October, 2015. Paper doi bibtex @article{bouvard_carcinogenicity_2015,
title = {Carcinogenicity of consumption of red and processed meat},
volume = {0},
url = {http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext},
doi = {10.1016/S1470-2045(15)00444-1},
language = {English},
number = {0},
journal = {The Lancet Oncology},
author = {Bouvard, Véronique and Loomis, Dana and Guyton, Kathryn Z and Grosse, Yann and Ghissassi, Fatiha El and Benbrahim-Tallaa, Lamia and Guha, Neela and Mattock, Heidi and Straif, Kurt},
month = oct,
year = {2015},
}
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