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

✍ Scribed by B. R. SCHRICKER; D. D. MILLER

Book ID: 108806063
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 650 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb09225.x

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