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For: Xu R, Zhu J. Association between red and processed meat with breast cancer: Comment on "Red and processed meat intake and risk of breast cancer: a meta-analysis of prospective studies" by Guo et al. Breast Cancer Res Treat 2019;173:241-242. [PMID: 30251180 DOI: 10.1007/s10549-018-4977-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 09/20/2018] [Indexed: 11/25/2022]

For:	Xu R, Zhu J. Association between red and processed meat with breast cancer: Comment on "Red and processed meat intake and risk of breast cancer: a meta-analysis of prospective studies" by Guo et al. Breast Cancer Res Treat 2019;173:241-242. [PMID: 30251180 DOI: 10.1007/s10549-018-4977-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 09/20/2018] [Indexed: 11/25/2022]

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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]