Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews
- DOI
- 10.3390/foods10092182
- Published
- 2021-09-14
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10092182,
title = {Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews},
author = {Victoria Howatt and Anna Prokop-Dorner and Claudia Valli and Joanna Zajac and Malgorzata M. Bala and Pablo Alonso-Coello and Gordon H. Guyatt and Bradley C. Johnston},
year = {2021},
journal = {Foods},
doi = {10.3390/foods10092182},
url = {https://doi.org/10.3390/foods10092182}
}RIS
TY - JOUR TI - Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews AU - Victoria Howatt AU - Anna Prokop-Dorner AU - Claudia Valli AU - Joanna Zajac AU - Malgorzata M. Bala AU - Pablo Alonso-Coello AU - Gordon H. Guyatt AU - Bradley C. Johnston PY - 2021 JO - Foods DO - 10.3390/foods10092182 UR - https://doi.org/10.3390/foods10092182 ER -
APA
Howatt, V., Prokop-Dorner, A., Valli, C., Zajac, J., Bala, M. M., Alonso-Coello, P., Guyatt, G. H., & Johnston, B. C. (2021). Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews. Foods. https://doi.org/10.3390/foods10092182
Source records
- crossref · retrieved 2026-11-11T02:01:46.765Z