Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID25975275.
Liang, M.; Wu, J.; Li, H.; Zhu, Q. (2024). "N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction". Comprehensive Reviews in Food Science and Food Safety. 32 (2): e13314. doi:10.1111/1541-4337. PMID38389429.
Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID25975275.
Demeyer, D.; Mertens, B.; De Smet, S.; Ulens, M. (2016). "Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review". Critical Reviews in Food Science and Nutrition. 56 (16): 2747–2766. doi:10.1080/10408398.2013.873886. hdl:1854/LU-8518004. PMID25975275.
Liang, M.; Wu, J.; Li, H.; Zhu, Q. (2024). "N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction". Comprehensive Reviews in Food Science and Food Safety. 32 (2): e13314. doi:10.1111/1541-4337. PMID38389429.