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Venø SK, Bork CS, Jakobsen MU, Lundbye-Christensen S, Bach FW, McLennan PL, Tjønneland A, Schmidt EB, Overvad K. Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients. 2018; 10(11):1648. https://doi.org/10.3390/nu10111648

Venø, Stine K., Christian S. Bork, Marianne U. Jakobsen, Søren Lundbye-Christensen, Flemming W. Bach, Peter L. McLennan, Anne Tjønneland, Erik B. Schmidt, and Kim Overvad. 2018. "Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke" Nutrients 10, no. 11: 1648. https://doi.org/10.3390/nu10111648

Venø, S. K., Bork, C. S., Jakobsen, M. U., Lundbye-Christensen, S., Bach, F. W., McLennan, P. L., Tjønneland, A., Schmidt, E. B., & Overvad, K. (2018). Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients, 10(11), 1648. https://doi.org/10.3390/nu10111648