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Quick Search     Adv Search 2015 Vol. 29, No. 12 Published: 01 December 2015 Reviews Basic Research        Reviews 1 A Doubt on the World Health Organization’s Report Linking Red and Processed Meat to Cancer LI Chunbao, ZHOU Guanghong, XU Xinglian, LUO Xin, XIONG Youling L., CAO Jinxuan, ZHANG Wangang DOI: 10.15922/j.cnki.rlyj.2015.12.001 2015 Vol. 29 (12): 1-5 [Abstract] ( 129 ) 全文 ( 512 ) 6 A Review of the Association of Consumption of Red Meat and Processed Meat Products with Carcinogenic Risks NIU Haili, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2015.12.002 2015 Vol. 29 (12): 6-11 [Abstract] ( 103 ) 全文 ( 469 ) 12 Progress in Research on Carcinogenic Risks to Humans Posed by Over-Consumption of Red Meat and Processed Meat MA Zuolin, YANG Yayuan, YU Qunli DOI: 10.15922/j.cnki.rlyj.2015.12.003 2015 Vol. 29 (12): 12-16 [Abstract] ( 120 ) 全文 ( 370 ) 17 Advances in Studies on Carcinogenic Risks Associated with Consumption of Red Meat and Processed Meat and Risk Measurement Methods ZHU Qiujin, LIU Na, LIANG Meilian, YANG Bowen DOI: 10.15922/j.cnki.rlyj.2015.12.004 2015 Vol. 29 (12): 17-23 [Abstract] ( 109 ) 全文 ( 399 ) 24 Multi-Angle Analysis of the Statement of the World Health Organization Regarding the Carcinogenicity of the Consumption of Red and Processed Meat HU Menghan, DONG Qingli, LUO Xin DOI: 10.15922/j.cnki.rlyj.2015.12.005 2015 Vol. 29 (12): 24-28 [Abstract] ( 105 ) 全文 ( 260 ) 29 Progress in Understanding the Link between Red and Processed Meat Consumption and Human Health LIU Dengyong, WEI Fashan, GAO Na DOI: 10.15922/j.cnki.rlyj.2015.12.006 2015 Vol. 29 (12): 29-34 [Abstract] ( 103 ) 全文 ( 365 ) 35 Discussion on Processed Meat Products Classified as “Group 1 Carcinogen” ZHOU Ying, LI Peijun, XIAO Yaqing, CHEN Conggui DOI: 10.15922/j.cnki.rlyj.2015.12.007 2015 Vol. 29 (12): 35-40 [Abstract] ( 106 ) 全文 ( 356 ) 41 Progress in Research on Nutritive Value and Carcinogenic Risks of Meat and Meat Products LI Shiyi, ZHU Xiaoxu, CHEN Conggui, ZHOU Cunliu DOI: 10.15922/j.cnki.rlyj.2015.12.008 2015 Vol. 29 (12): 41-47 [Abstract] ( 102 ) 全文 ( 470 ) 48 A Preliminary Exploration of the Relationship between Red and Processed Meat Consumption as well as Food Culture and Cancer ZHANG Gensheng DOI: 10.15922/j.cnki.rlyj.2015.12.009 2015 Vol. 29 (12): 48-51 [Abstract] ( 91 ) 全文 ( 364 )        Basic Research 52 Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat JIANG Yun, FU Hao, FENG Changyu, WU Jianrong DOI: 10.15922/j.cnki.rlyj.2015.12.010 2015 Vol. 29 (12): 52-57 [Abstract] ( 131 ) 全文 ( 277 )

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