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Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat
B. R. SCHRICKER, D. D. MILLERVolume:
48
Year:
1983
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1983.tb09225.x
File:
PDF, 650 KB
english, 1983