这种有致癌风险的肉,避不开,那怎么吃?

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摘要:CROSS A J, LEITZMANN M F, GAIL M H, et al. A prospective study of red and processed meat intake in relation to cancer risk[J]. PLo

参考文献

[1] CROSS A J, LEITZMANN M F, GAIL M H, et al. A prospective study of red and processed meat intake in relation to cancer risk[J]. PLoS Medicine, 2007, 4(12): e325.

[3] Krause B L,Sebranek J G,Rust R E,et al. Incubation of curing brines for the production of ready-to-eat,uncured,no-nitrite-or- nitrate-added,ground,cooked and sliced ham [J].Meat Sci,2011,89: 507~513.

[4] Weiss J, Gibis M, Schuh V, et al. Advances in ingredient and processing systems for meat and meat products[J]. Meat science, 2010, 86(1): 196-213.

[5] 朱秋劲,刘娜,梁美莲,杨博文.红肉与加工肉制品致癌风险及风险评估研究进展[J].肉类研究,2015,29(12):17-23.DOI:10.15922/j.cnki.rlyj.2015.12.004.

[6] 陈瑶,刘成国,罗扬,王冬冬.亚硝酸盐在腊肉加工中的作用及其替代物的研究进展[J].肉类研究,2010(05):32-36.

来源:江南水乡生活见闻

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