Calcium, magnesium, copper and zinc content of menu components: Comparison of analysed with calculated values

✍ Scribed by Ekmekcioglu, C. ;Anderle, H. ;Strauss-Blasche, G. ;Steffan, I. ;Feyertag, J. ;Marktl, W.

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 48 KB
• Volume: 43
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/(sici)1521-3803(19991001)43:5<311::aid-food311>3.0.co;2-8