Effects of Cooking and Chemical Treatment on Heme and...

Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat

B. R. SCHRICKER, D. D. MILLER
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Volume:
48
Year:
1983
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1983.tb09225.x
File:
PDF, 650 KB
english, 1983
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