La viande rouge : un critère de virilité dans la Rome antique ? IIe siècle-IIe siècle ap. J.-C.) by Christophe Badel

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Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives by Melissa Kavanaugh, Diana Rodgers, Nancy Rodriguez, Frédéric Leroy

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Meat is healthy, green and vital to social and economic sustainability: frames used by the red meat industry during development of the Nordic Nutrition Recommendations by Amanda Wood, Janice Swan, Talia Masino, Bjørk Tørnqvist, Elin Röös

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