Cite
Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality.
MLA
Nielsen, Tine Bjerg, et al. “Substitution of Unprocessed and Processed Red Meat with Poultry or Fish and Total and Cause-Specific Mortality.” British Journal of Nutrition, vol. 127, no. 4, Feb. 2022, pp. 563–69. EBSCOhost, https://doi.org/10.1017/S0007114521001252.
APA
Nielsen, T. B., Würtz, A. M. L., Tjønneland, A., Overvad, K., & Dahm, C. C. (2022). Substitution of unprocessed and processed red meat with poultry or fish and total and cause-specific mortality. British Journal of Nutrition, 127(4), 563–569. https://doi.org/10.1017/S0007114521001252
Chicago
Nielsen, Tine Bjerg, Anne Mette Lund Würtz, Anne Tjønneland, Kim Overvad, and Christina Catherine Dahm. 2022. “Substitution of Unprocessed and Processed Red Meat with Poultry or Fish and Total and Cause-Specific Mortality.” British Journal of Nutrition 127 (4): 563–69. doi:10.1017/S0007114521001252.