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Publisher: Wiley-Blackwell

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Volume 64, Supplement 4, September 2007

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Executive Summary
pp. S100-S101(2)

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Meat in the human diet: An anthropological perspective
pp. S102-S107(6)
Author: MANN, Neil

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Australian consumers: A marketer's perspective
pp. S111-S112(2)
Author: DANG, Julie

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Nutritional composition of red meat
pp. S113-S119(7)
Author: WILLIAMS, Peter

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Vitamin B12
pp. S120-S125(6)
Author: TRUSWELL, A Stewart

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Iron
pp. S126-S130(5)
Author: SAMMAN, Samir

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Zinc
pp. S131-S134(4)
Author: SAMMAN, Samir

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Long-chain omega-3 fatty acids in red meat
pp. S135-S139(5)
Authors: HOWE, Peter; BUCKLEY, Jon; MEYER, Barbara

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Red meat and food guides
pp. S140-S142(3)
Author: BAGHURST, Katrine

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Role of red meat in the diet for children and adolescents
pp. S143-S146(4)
Author: CLEGHORN, Geoffrey

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Acne in adolescence: A role for nutrition?
pp. S147-S149(3)
Authors: SMITH, Robyn; MANN, Neil

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Nutritional challenges for the elderly
pp. S150-S155(6)
Author: NOWSON, Caryl

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Obesity and type 2 diabetes mellitus
pp. S156-S161(6)
Authors: NOAKES, Manny; KEOGH, Jennifer; CLIFTON, Peter

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Cardiovascular diseases and red meat
pp. S162-S168(7)
Author: TRUSWELL, A Stewart

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Blood pressure
pp. S169-S172(4)
Author: HODGSON, Jonathan M

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Colorectal cancer
pp. S173-S180(8)
Author: BAGHURST, Peter A

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Nutrition priorities for people living with cancer
pp. S181-S184(4)
Author: CHAPMAN, Kathy

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Production practices for red meat in Australia
pp. S192-S195(4)
Author: THOMASON, David

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EDITORIAL COMMITTEE
pp. S99-S99(1)

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