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Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species
Anna Korus, Zofia Lisiewska, Jacek Słupski, Piotr GębczyńskiVolume:
47
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2012.03045.x
File:
PDF, 658 KB
english, 2012