{"title":"Red meat: good or bad?","authors":"R. Guenard","doi":"10.21748/inform.02.2020.29","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":366409,"journal":{"name":"INFORM International News on Fats, Oils, and Related Materials","volume":"2016 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"INFORM International News on Fats, Oils, and Related Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21748/inform.02.2020.29","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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